So today’s recipe is one of our favorites. I’m asked over and over again to share this one. So sit back, read and drool! Okay, don’t drool, you may make your keyboard seize dahling.
Now this isn’t what you would call a conventional recipe, but so far I’ve never been known to be much of a conventionalist. Believe me, if you try this recipe, you’ll be uber loved by all you serve it to. They will think you slaved for days and really you still had time to paint your toenails (okay maybe not the men, unless that’s a fancy of yours!)
COKE ROAST (yes, I said COKE!)
3-4lbs Good quality Beef Roast (Rib or Prime Rib, don’t skimp!)
1 tsp each salt and pepper
1 T paprika (sweet or smoked)
1/2 tsp cumin
1/2 tsp thyme
1 tsp mustard powder
1 tsp each onion powder and garlic powder
Worcheshire sauce (enough to cover roast)
2 cans of Coke (not imitation, do not substitute for low cal dahlings)
1 pkg good quality brown gravy mix (I’m not Martha!)
1/3-1/2 c cream
Heat oven to 425 degrees F.
First off rub the worcheshire sauce over the whole roast. Mix all dry herbs together to make dry rub. Pat generously all over the meat.
Place the roast into roasting pan with no higher than 3 inch sides (or else you boil the meat rather than a good crust).
Roast the beef for 30 mins at high temp, then lower the temp to 350 F. When you lower the temp, take the roast out and
pour the Coke around the meat. Make sure there is enough to cover the bottom of the pan fully.
Note: If the coke dries out during cooking, add more if needed.
Place the roast back into the oven and cook until medium rare. I always depend on my thermometer to help with this part!
Once the beef is cooked, remove to cutting board and ‘tent’ it with foil to rest and set the juices.
Meanwhile, in a sauce pan, add package of dark gravy mix. Strain juices and I like to use a separator to remove unwanted fat from the gravy. Add to the sauce pan, cook on medium until gravy thickens. If there is not enough dahlings, you can add water because the gravy is quite concentrated. Now add to taste cream to meld the flavours and lighten the gravy.
Carve roast into thin slices. Serve with mashed potatoes and Yorkshire puddings and veggie of your taste.
That’s it! Wasn’t that just so simple?
PS. Typically on a rib roast 1 bone counts for 2 servings, if this is a 3 bone rib roast, then it will serve 6.