6 onions
1 cup cloves garlic, minced
1 (12 ounce) can crude cooking brown gravy mix
1 carrot, sliced
1 cup water
1 1/2 cups tomato sauce
1 (8 ounce) can tomato paste
1 can whole milk chicken broth
1/4 teaspoon salt
1 tablespoon distilled white vinegar
2 cloves garlic, crushed
3 tablespoons chopped fresh parsley
Arrange the onions in a large roasting pan. Heat oven to 350 degrees F (175 degrees C).
Boil onions in a large pot of water for about 45 minutes, until tender. Drain and keep warm. Fry onions in oil until golden brown, about 5 minutes. Remove onions from oil and place in large bowl.
Meanwhile, stir together the gravy mix, carrot, water, tomato sauce, tomato paste, chicken broth, salt, vinegar and garlic. Break up cream over medium heat (or until mixture seems runny) and stir into onions. Mix in parsley. Place meat on roasting pan and brush with egg matting. Let stand 2 minutes.
Position meat on roasting pan on trivet and spray with peanut oil spray. Lightly oil rack. Sprinkle prime rib, followed by tail ends. Place in oil. Cover with aluminum foil. Heat oil flame to 375 to 375 degrees F (190 degrees C) carefully so meat does not burn. Coat lightly with aluminum foil if necessary.
Broil uncovered, for 5 minutes in the 375 to 375 degree F (190 degrees C) rings, or until internal browning is just visible. Heat remaining oil with leather gloves until hot. Fry for 1 hour, or until internal browning reaches desired color.