Recipes
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1 whole rib eye (14 ounces to 1 pound per person) 1 small bottle Kitchen Bouquet or Gravy Master Salt to taste Pepper to taste 2 cans beef consomme Dash of Worcestershire sauce 1/2 cup dry red wine Small amount of water Mushrooms, sliced Shallots, sliced Place rib eye in a large roasting pan and rub
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This is the most delicious, tender prime rib I have ever eaten. The garlic butter paste helps to hold in the juices. The au jus keeps it wonderfully moist on your plate and is so easy to prepare.
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A Christmas dinner tradition in my family accompanied with twice baked potatoes, rolls, green beans, fruit and great desserts! And the left overs are even better. Find roasts on sale?--have butcher give you the twine and place the seasonings on the roast, tie and freeze. Will marinate itself while
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Prime Rib Au Jus Recipe