This prime rib will serve eight people and there will be leftovers.
We served with mayonnaise mashed potatoes and roasted green beans, mixed with poached tomatoes and red peppers in olive oil.

The sauce for the beans you can make ahead of time and it will keep in your fridge for several weeks.
And this sauce you can use for a lot of dishes such as for pasta, on toast, with chicken. You name it and you can use it.

What You Need
A prime rib roast of around eight pounds. And that usually has three ribs.
6 cloves of garlic.
Salt and pepper.
2 cups beef stock.
1 carrot.
2 celery sticks.
1/2 of an onion.
2 cups of a good red wine.
3 tablespoons of olive oil.
3 tablespoons of soya sauce.
1 meat thermometer.
1 cup mayonnaise.
10 medium-sized potatoes.
10 peppercorns.
1 pound of fresh green beans.
1 cup of poached cherry tomatoes and sliced red peppers in olive oil.

The Prime Rib
Slice the garlic into thin slices and then cut up again into slices.
Insert all the garlic slices into the Prime Rib by using a sharp knife and by making sharp incision into the meat.
Rub the soya sauce all over the meat. The sauce will give the Prime Rib a nice dark colour and don’t worry you will not taste the soya sauce.
Place the Prime Rib into a pre-heated oven at 450 degrees at 15 minutes.
Take the meat out and insert the meat thermometer into the middle of the Prime Rib.
After that reduce the heat to 350 degrees and cook for two hours and or until the meat thermometer reaches 135 degrees for medium rare.
Once the time is up and or it has reached the temperature take the Prime Rib out of the oven and let it rest for 20 minutes by covering it with foil so that the foil looks like a tent.

The Gravy
Cut up the onion, carrot and celery stalks into small chunks.
Add the olive oil to a frying pan which has been pre-heated on medium heat. Add the veggies and cook for about five minutes or so. Add the stock and the wine and bring to a boil.
Add the peppercorns. You can omit if you like. They give the gravy a bit of a peppery taste.
Then reduce the heat and let the gravy simmer for about 20 minutes, until it has been reduced by half.
Strain the gravy through a sieve and add it to the pan juices of the Prime Rib.
Then take the gravy and pour into a pot and cook for about five minutes on medium heat. Taste and adjust the seasoning.

The Potatoes
Cut them up in quarters.
Put in salted boiling water in pot and cook for 20 minutes, until tender.
Once done, drain and put them back into the pot. Season with salt and pepper and add the mayonnaise.
The mayonnaise makes the potatoes extra creamy and if you have leftovers they will still be delicious later.
Mash them thoroughly.

The Vegetables
Take your green beans and trim the ends.
Place on a roasting pan and add your poached tomatoes and red peppers. Mix well and the oil from the tomatoes and red peppers is enough for he beans.
Put in the oven 40 minutes before you Prime Rib is finished.

Poached Tomatoes-Red Pepper Sauce In Olive Oil

What you need
One-half cup of good olive oil.
Sixteen cherry tomatoes.
Two regular-sized peppers, sliced thinly.
Two sprigs of thyme. If you don’t have any that’s okay.
Salt and pepper.
One teaspoon sugar.

Put your olive oil in a pot and heat up over medium heat.
Put your tomatoes, peppers, sugar and thyme into the pan.
Season with salt and pepper.
Cook over medium low heat till the tomatoes burst.
Your sauce is ready.
For pasta you can serve it as is or just add some grated cheese over it.
You also serve the sauce as a vegetable.
And you can make the sauce in bigger batches and once done put into glass jars with the olive oil and put it into your refrigerator.
It will keep at least for two weeks.

Now you are ready to plate.
Easy and delish.

Every Wednesday, veteran journalist, George Froehlich, gets personal – sharing with you, his amazing travel destinations, his wonderful recipes, art he loves, music he enjoys.
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