Prime Rib Roast With Gravy and Roasted Beet Salad

We made this lunch for Christmas, and it was fantastic. It was our first time creating a costly roast, so we wanted to make it right, and we did. We wanted to add some flavour to the gravy, so we added some Chinese sausage, which worked extremely well. It added a pleasant saltiness and sweetness to the dish.

Steps:

Bring roast to room temperature by removing it from your fridge one hour before cooking it. Season it on all sides with salt and let it sit.
Combine the salt, pepper, rosemary thyme, garlic, and olive oil in a small bowl and mix well.
Preheat oven to 500°F.
Once an hour has passed pat the roast dry with paper towel and coat it with the seasoning mixture.
Place the roast bone side down on a roasting tray or large cast iron pan. If your roast is boneless place it on a rack in the pan.
Bake the roast at 500°F for 15 minutes, then reduce heat to 325°F and cook until desired doneness. The most accurate way to tell how your roast is cooked is by using a meat thermometer. Rare would register at 120°F, medium rare at 130°F, medium at 140°F, and medium well at 150°F.
Rest the roast for 30 minutes, then carve it by slicing it into thick slices against the grain.

Beet Salad

Steps:

Wash beets, then wrap them in tin foil and roast at 400 degrees F until cooked through, 45 mins- 1 hour. Remove them from the oven once they are tender and allow them to cool.
Toast walnuts in a nonstick pan over medium heat for 3 minutes or until fragrant. Add butter, brown sugar, and cook until caramelized. Set aside to cool.
Cut cooled beets into large pieces and place on a large plate or bowl. Crumble feta or goat cheese over the beets. Drizzle honey and squeeze lemon juice over top. Sprinkle salt over the dish to taste, and tear basil over top.

Chinese sausage gravy

Steps:

Thinly slice Chinese sausage and place in a saucepan over medium heat.
Once the fat has been rendered from the sausage, add butter and all-purpose flour to make a roux. Cook the roux until it smells nutty (around 5 minutes).
Slowly add chicken stock while stirring constantly to prevent lumps from forming.
Add soy sauce, brown sugar, and salt, then cook the gravy down until thickened to your liking.

Ingredients:

Rib Roast

5 lbs prime rib roast
2 tsp of salt and pepper
2 tsp of rosemary
1 tsp of thyme
8 cloves of garlic, minced
60mL olive oil

Beet Salad

6 beets (3 red 3 purple)
60mL feta or goat cheese (soft)
60mg candied walnuts
1 tbsp butter
1tbsp brown sugar
8 basil leaves, torn into large pieces
2 tbsp honey
half a lemon
Salt to taste

Chinese sausage gravy

3 Chinese sausages
1 tbsp butter
2 tbsp all-purpose flour
2 cups chicken stock
2 tsp soy sauce
1tsp brown sugar
Salt to taste