Prime Rib With Cabernet Jus
Serves: 5
Shirley Senger
1 January 1970
Based on User reviews:
46
Spice
45
Sweetness
54
Sourness
46
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
4 cups
Beef Stock4 large
Garlic Cloves (pressed)1 large
Shallot (peeled, halved)3 tsps
Dried ThymeDirections:
1
Combine first 6 ingredients and 1 teaspoon thyme in large non-aluminum saucepan
2
Boil until reduced to 2 cups, about 1 hour
3
(Cabernet mixture can be prepared 2 days ahead
4
Cool, cover and refrigerate
5
) Preheat oven to 450°F
6
Place beef, fat side up, in heavy 13x9x2-inch baking pan
7
Rub beef all over with pressed garlic and remaining 2 teaspoons thyme
8
Season beef generously with salt and pepper
9
Roast 1 hour
10
Tent beef with foil
11
Continue roasting until meat thermometer inserted into center registers 118°F for rare, about 35 minutes
12
Transfer to platter and let stand 20 minutes
13
Pour off all fat from roasting pan
14
Place pan over medium-high heat
15
Add Cabernet mixture to pan and bring to boil, scraping up any browned bits
16
Season to taste with salt and pepper
17
Pour jus into sauce boat
18
Garnish platter with parsley, if desired
19
Carve beef and serve, passing jus separately
20
Combine first 6 ingredients and 1 teaspoon thyme in large non-aluminum saucepan
21
Boil until reduced to 2 cups, about 1 hour
22
(Cabernet mixture can be prepared 2 days ahead
23
Cool, cover and refrigerate
24
) Preheat oven to 450°F
25
Place beef, fat side up, in heavy 13x9x2-inch baking pan
26
Rub beef all over with pressed garlic and remaining 2 teaspoons thyme
27
Season beef generously with salt and pepper
28
Roast 1 hour
29
Tent beef with foil
30
Continue roasting until meat thermometer inserted into center registers 118°F for rare, about 35 minutes
31
Transfer to platter and let stand 20 minutes
32
Pour off all fat from roasting pan
33
Place pan over medium-high heat
34
Add Cabernet mixture to pan and bring to boil, scraping up any browned bits
35
Season to taste with salt and pepper
36
Pour jus into sauce boat
37
Garnish platter with parsley, if desired
38
Carve beef and serve, passing jus separately