12-pound prime rib roast
2 tablespoons Paula Deen House Seasoning
2 cups beef stock (or canned beef broth)
1 sprig fresh thyme (or ½ teaspoon dried thyme)
2 tablespoons Paula Deen Whiskey Wine Steak Sauce
Salt and black pepper, to taste
Preheat oven to 425 °F. Rub roast with House Seasoning. Place roast in a roasting pan, fat side up, so ribs act as rack. Roast for 30 minutes; reduce heat to 350 °F. Continue to roast for 2 hours, or until internal temperature on meat thermometer registers your desired doneness. Transfer to a platter and let rest for 15 minutes. While roast is resting, prepare pan sauce. Skim off fat from pan drippings. Place roasting pan over medium heat and add beef stock and thyme. Bring to a boil and simmer for 5 minutes. Whisk in steak sauce. Salt and pepper to taste. Serve warm alongside prime rib roast.
Note: A kitchen thermometer indicates doneness: 115 °F to 120 °F degrees is rare, 130 °F to 135 °F is medium rare, 140 °F to 145 °F is medium, and 160 °F is well done.Serves 6
More About The Lady & Sons Country Cookbook
This reissue of Paula Deen’s first and best-selling cookbook proves that true Southern cooking never goes out of style. Paula has added 25 recipes to her classic collection of down-home Southern family favorites, including Paula’s famous Chicken and Waffles, Oven-Fried Catfish, Savannah Sloppy Joes, and Sweet Blueberry Corn Bread. This friendly cookbook from The Lady & Sons, one of the most frequently visited restaurants in Savannah, comes filled with hundreds of quick and easy recipes perfect for home entertaining, family picnics, or Sunday dinners.