50 S Prime Time Cafe Roast Recipe

Ingredients for 50 S Prime Time Cafe Roast

• Top Round Roast
• Dry Red Wine
• Onion
• Carrots
• Garlic Cloves
• Celery
• Salt and pepper to taste
• 1 cup beef bouillon
• Olive Oil

How to Make 50 S Prime Time Cafe Roast

1. Preheat oven to 350°F (175°C).
2. Heat 2 tablespoons of olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
3. Season a (3-4 lb) prime rib roast generously with salt and pepper. Brown the roast on all sides in the hot oil (about 2-3 minutes per side), ensuring a deep, rich crust. Remove the roast from the skillet and set aside.
4. Pour 1 cup of dry red wine into the skillet, scraping up any browned bits from the bottom.
5. Add 1 large chopped onion, 2 chopped carrots, and 2 chopped celery stalks to the skillet. Sauté until the vegetables are golden brown and softened (about 5-7 minutes).
6. Pour 1 cup of beef bouillon into the skillet, stirring to deglaze.
7. Return the roast to the skillet. Pour the wine and bouillon mixture over the roast. Cover the skillet tightly with a lid or aluminum foil.
8. Bake for 30-45 minutes per pound, or until a meat thermometer inserted into the thickest part registers 130-135°F (54-57°C) for medium-rare, or your desired doneness. (Adjust cooking time based on your roast's weight and oven's temperature consistency.)
9. Remove the roast from the oven and let it rest for at least 15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful roast.