Prime Rib with Roasted Vegetables and Cous Cous - 7/1/12

John and I discovered a new favourite cut of meat - roasted prime rib. One was prepared with a black pepper crust and the other with whole grain mustard. Baked at 180 degrees for 1.5 hours.

Served with roasted vegetables and cous cous (potato, white and orange kumara and parsnips roasted for 30 mins before adding garlic,  mushrooms, courgettes and brinjal for another 30 minutes. All seasoned with Masters Roast Vegetable Mix, olive oil, balsamic vinegar and a sprinkle of brown sugar).

Two packets of sun dried tomato and garlic cous cous were then added to the mix.