Prime Rib Roast With Pate

Total Time: 2 hrs 45 mins Preparation Time: 30 mins Cook Time: 2 hrs 15 mins

Ingredients

• Servings: 6
• 8 lbs prime rib roast, about (standing rib)
• 1 slice bacon, rind removed,chopped
• 1 small onion, finely chopped
• 4 ounces fresh mushrooms, finely chopped
• 1/2 cup dry breadcrumbs
• 4 ounces firm textured pate, such as peppercorn or grand marnier,discard the jelly from the top of the pate
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon fresh oregano, chopped
• 1 egg, lightly beaten
• salt & freshly ground black pepper, to taste
• 2 tablespoons flour
• 2 1/4 cups beef stock or 2 1/4 cups chicken stock
• 2 teaspoons worcestershire sauce
• 2 tablespoons red wine or 2 tablespoons wine (drink the rest)
• salt and pepper

Recipe

• 1 preheat over to very hot- 475f- gas mark 9.
• 2 place the bacon in a dry, fry pan and cook gently until it is beginning to soften.
• 3 add chopped onion and mushroom.
• 4 continue to cook for 3 minutes, or so, stirring all the while.
• 5 transfer to a bowl and mix in the breadcrumbs, pate, parsley, oregano and egg.
• 6 season to taste with salt and freshly ground black pepper.
• 7 cut a slit from the side, between he rib bones and the meat to form a pocket.
• 8 spoon the pate mixture into the pocket.
• 9 secure the meat firmly with thick kitchen string to help hold its shape and keep the dressing mixture from falling out.
• 10 place the meat in a shallow baking pan, fat-side-up- the bones form a natural rack.
• 11 bake for 15 minutes.
• 12 after 15 minutes, reduce the heat to moderate 350f (gas mark 4).
• 13 bake for a further 1-1/2 hour, for rare, up to 2 hours for medium, or until cooked according to your taste.
• 14 remove from oven and allow the meat to rest for 15 minutes prior to carving, to allow the juices to be reabsorbed.
• 15 remove the string, cut the meat into slices, allowing 1 bone per person.
• 16 basic gravy: discard all but 2 tbsp.
• 17 of the pan juices.
• 18 heat the pan over the stove.
• 19 stir in 2 tbsp plain flour and cook until brown.
• 20 gradually add 1-1/4 cups beef or chicken stock, 2 tsp worcestershire sauce and 2 tbsp red or wine.
• 21 stir until the mixture boils and thickens, then simmer for 2 minutes.
• 22 season with salt and pepper to taste.
• 23 yield about 1-1/2 cups.