Katie Lee Makes Prime Rib with Beef Gravy | Katie Lee Eats Meat, In Sweats

Watch as she cooks up a delicious prime rib, drizzled with beef gravy. Subscribe ► http://foodtv.com/YouTube Watch more from Katie Lee Eats Meat, In Sweats at https://foodtv.com/36y2lM1 Katie Lee is throwing on some sweats and cooking up some delicious carnivorous dishes. With the help of her little buddy, Gus, she’ll show you some of her best recipes for meat, meat and more meat. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Prime Rib with Beef Gravy Recipe courtesy of Katie Lee Total: 3 hr 15 min Active: 30 min Yield: 6 to 8 servings Level: Easy Ingredients Prime Rib: One 6- to 7-pound bone-in prime rib (to make slicing easy, ask your butcher to cut the bones from the meat, then tie them back onto the roast) 3 cloves garlic, sliced 1/4 cup kosher salt 2 tablespoons coarsely ground black pepper Gravy: 1/4 cup all-purpose flour 3 cups low-sodium beef stock 1 tablespoon Dijon mustard A few sprigs fresh thyme A few sprigs fresh rosemary 1 clove garlic, smashed 1 tablespoon sherry vinegar or red wine vinegar Directions For the prime rib: Use the tip of a knife to make slits in the fat of the prime rib and stuff with slices of garlic. In a small bowl, mix the salt and pepper. Create a crust of salt and pepper all over the meat. Let stand at room temperature for 30 minutes. Preheat the oven to 450 degrees F. Put the prime rib on a rack in a roasting pan. Roast the meat for 10 minutes at this temperature, then turn the oven down to 350 degrees F. Roast until the meat registers 120 degrees F on an internal meat thermometer for a medium-rare roast, 1 hour 30 minutes to 1 hour 45 minutes (about 15 minutes per pound). Remove the meat to a cutting board, loosely tent with foil and let stand 20 minutes. For the gravy: In the meantime, pour off most of the fat from the roasting pan, leaving about 1/4 cup. Put the roasting pan on top of the stove over medium heat. Whisk the flour into the fat and cook for 2 to 3 minutes. Vigorously whisk in the beef stock and mustard. Add the thyme, rosemary and garlic. Bring to a low boil, then reduce the heat to a simmer. Cook, whisking, until the mixture begins to thicken. Add the sherry vinegar and cook 1 more minute. Transfer to a serving dish. Remove the ties from the prime rib. Slice the prime rib and bones and serve with the gravy. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #KatieLeeEatsMeat #KatieLee #FoodNetwork #PrimeRibWithBeefGravy Katie Lee Makes Prime Rib with Beef Gravy | Katie Lee Eats Meat, In Sweats | Food Network https://youtu.be/l7csJHaSw0I