Author: H Y

This recipient is close to my heart (and tummy). It is succulent, juicy and festive, as it is the DISH for any special occasions in the family gat (Easter, Thanksgiving, Christmas, or birthday) and definitely sparks joy. 🙂

Ingredients:

• beef prime rib roast (bone-in, cap-off, around 5 lb )
• three yellow medium onions, diced
• 1/2 head of garlic, peeled and crushed
• Yellow mustard (3/4 cup)
• 60 ml (4 tbsp) beef bouillon concentrate
• 30 ml (2 tbsp) soy sauce
• 3/4 cup hot water

Gravy ingredients:

• 4 tbsp corn starch, fully dissolved in 1/4 cup of cold water
• 3 tbsp soy sauce
• 1 tbsp brown sugar

Instruction:

1. Preheat oven at 300F. In a dutch oven, over medium high heat, sear all sides of the roast (about 3 minutes on each side) until brown.
2. Generously spread yellow mustard all over the roast.
3. Add crushed garlic, diced onions into the pot. Add beef bouillon, soy sauce and water. Stir till mix.
4. Bake at 250F for 3 hours. Check every 1.5 hours and pour juice on top.
5. Once cooked, take the roast out and slice into 1/2 inch slices against the grain.
6. Return the slices back to the oven, cover and bake for another 1.5 hour at 250F.
7. Carefully take out the meat slices, and save the sauce for gravy (instruction below).

The gravy:

G1. Use a submerge blender to blend the sauce in the pot. Bring it to a quick boil on stovetop for 1-2 minutes. Once the liquid is reduced to the desirable amount, and add the soy sauce and brown sugar.

G2. Remove from heat and slowly stir in the corn starch mixture while stirring. Let cool for 10 minutes and the sauce will thicken.

Note:

The roast can be made a day in advance before by following Step 1-7. Let cool and refrigerate overnight. Reheat for 1 hour at 250F before serving.