Prime Rib with Red Wine Jus

Something Extra
Holiday 2015

Recipe Theme

Happy holidays from Something Extra!


Prime Rib with Red Wine Jus

Prime Rib with Red Wine Jus
1 (8-lb.) Raley’s Beef Bone-In Rib Roast
Freshly ground sea salt and pepper
3 tbsp. olive oil
4 medium carrots, peeled and cut into 2-inch pieces
4 ribs celery, cut into 2-inch pieces
1 very large onion, quartered
3½ cups beef broth
3 cups Cabernet Sauvignon
2 tbsp. Sunnyside Farms Butter
1 tsp. finely chopped fresh rosemary
1 tsp. finely chopped fresh thyme
1 tsp. finely chopped fresh sage
Freshly ground pepper to taste

Just a few extra steps can make all the difference in the end result! A long, slow cook finished with a short time in a very hot oven creates the perfect roast – inside and out.

Prep: 30 minutes Chill: 1 to 2 days Cook: 4 to 5 hours
Serves: 10 to 12

1. Season roast liberally with salt and pepper on all sides. Place on a rack set over a pan and let air dry in the refrigerator, uncovered, for 1 to 2 days. This will dry the surface to help form a crisp crust.
2. Preheat oven to 200 to 250°F. Place roast on a
V rack set into a large roasting pan. Cook for 4 hours or until roast reaches desired temperature on a meat thermometer (120°F for medium-rare, 135°F for medium).
3. While beef is roasting, heat oil in a large pot over medium-high heat. Add vegetables and cook until nicely browned. Add broth to pot and cook until reduced by half. Strain off vegetables.
4. Remove roast from pan and tent with foil; increase oven temperature to 500°F. Skim and discard fat from surface of the pan with a large shallow spoon then add wine to pan with drippings. Place over a burner and cook until mixture has reduced by half, scraping up any browned bits with a wooden spoon. Add broth mixture, butter and herbs to pan and cook for a few minutes more. Season with pepper.
5. Add roast back to pan, place in oven and cook for 5 minutes more or until the surface is well browned. Carve and serve with jus.

Nutritional Information:
Nutrition per serving: 760 calories, 51 g protein, 55 g total fat (23 g sat.),
2 g carbohydrate, 0 g fiber, 0 g sugar, 184 mg cholesterol, 276 mg sodium, 19 points


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