Prime Rib With Red Wine-Thyme Butter Sauce
Serves: 2
Cierra Adams
1 January 1970
Based on User reviews:
50
Spice
44
Sweetness
43
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Thyme Leaves (fresh)Directions:
1
Watch how to make this recipe
2
For the butter: Combine the butter and thyme in a food processor and process until smooth, then season with salt and pepper
3
Scrape the butter into a ramekin, cover with plastic wrap and refrigerate until cold and the flavors meld, at least 2 hours and up to 48 hours
4
For the prime rib: Remove the prime rib from the refrigerator 2 hours before roasting
5
Pat the surface dry with paper towels
6
Make 8 small slits over the surface of the fat cap and fill each slit with a whole garlic clove
7
Place the roast on a large cutting board, then brush with oil and season heavily with salt and pepper 15 minutes before roasting
8
Preheat the oven to 450 degrees F
9
Place the roast, bone-side down (fat-side up), in a large roasting pan fitted with a rack
10
Roast for 20 minutes
11
Reduce the heat to 350 degrees F and continue roasting until a digital instant-read thermometer inserted into the center and ends of the meat registers 125 degrees F for medium-rare doneness, about 3 hours
12
Start checking the temperature after 2 hours
13
Transfer the meat to a cutting board with a juice groove
14
Pour off all but a few tablespoons of the fat from the pan, and place the roasting pan over two burners set to high heat
15
Add the shallots and the remaining 3 cloves chopped garlic, and cook until soft, about 4 minutes
16
Add the wine and vinegar and cook until reduced by three-quarters, about 5 minutes
17
Add the stock and peppercorns, and bring to a boil
18
Cook until reduced by half, about 10 minutes
19
Strain the sauce into a medium saucepan set over low heat
20
Bring to a simmer and cook until reduced a bit further
21
Slowly whisk in the cold thyme butter and cook until the sauce thickens (do not boil or the sauce will break)
22
Season with salt and pepper
23
Finish with a dash of Cabernet Sauvignon vinegar and the chopped parsley to serve