Primeribwithcabernetjus Recipes

PRIME RIB WITH CABERNET JUS

Prime Rib With Cabernet Jus image

This special prime rib recipe has received rave reviews from folks at Epicurious, and is a time-tested repeat holiday dish for many of them. The jus goes well on other cuts of beef or buffalo, too! From Bon Appétit, December 1995.

Provided by Julesong

Categories Roast Beef

Time 3h10m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

2 (750 ml) bottles cabernet sauvignon wine
4 cups beef stock or 4 cups canned broth
2 cups ruby port
3 large garlic cloves, peeled and slightly crushed
1 large shallot, peeled, halved
2 bay leaves
1 teaspoon dried thyme
6 lbs boneless prime rib roast
4 large garlic cloves, pressed
2 teaspoons dried thyme, crushed in hand
salt & freshly ground black pepper
fresh parsley sprig, f or garnish

Steps:

In a large non-aluminum saucepan or pot, combine the jus ingredients: carbernet, stock, port, peeled garlic cloves, shallot, bay leaves, and dried thyme.
Simmer until mixture reduces to 2 cups, about 1 hour.
(Note: Cabernet reduction can be prepared 2 days ahead, which gives the flavors time to meld nicely; cool, cover and refrigerate.).
Preheat oven to 450 degrees F.
Place the prime rib fat-side-up in a heavy baking pan (13x9x2-inch), and rub it all over with the pressed garlic and 2 teaspoons dried/crushed thyme, then season generously with salt and freshly ground black pepper.
Roast in 450 degree oven for 30 minutes, then reduce temperature to 200 degrees F, tent the pan with foil, and continue roasting until a meat thermometer inserted into the center registers a rare 118 degrees F, about 2 1/2 hours (depending on cut and oven).
(Alternately, instead of the slow roasting method you can follow what the recipe originally called for: 450 degrees F for 1 hour, tent with foil, then continue until it reads 118 degrees, about 35 minutes.).
Transfer the meat to a serving platter, cover loosely with foil, and let stand for 20 minutes.
About 5 minutes before serving, pour off all the fat from the roasting pan and place it over medium-high heat.
Add the cabernet reduction to the pan and bring it to a boil - make sure to scrape up all the tasty browned bits - and season to taste with salt and pepper; pour the jus into a sauceboat.
Garnish the beef serving platter with sprigs of parsley.
Carve the beef and serve, passing the jus separately.

PRIME RIB WITH CABERNET JUS

Prime Rib with Cabernet Jus image

Categories Beef Roast Christmas Port Red Wine Winter Bon Appétit

Yield Serves 8

Number Of Ingredients 10

Ingredients

2 750-ml bottles Cabernet Sauvignon
4 cups beef stock or canned broth
2 cups ruby Port
3 large garlic cloves, peeled
1 large shallot, peeled, halved
2 bay leaves
3 teaspoons dried thyme
1 6-pound boneless prime rib beef roast
4 large garlic cloves, pressed
Fresh parsley sprigs

Steps:

Combine first 6 ingredients and 1 teaspoon thyme in large non-aluminum saucepan. Boil until reduced to 2 cups, about 1 hour. (Cabernet mixture can be prepared 2 days ahead. Cool, cover and refrigerate.)
Preheat oven to 450°F. Place beef, fat side up, in heavy 13x9x2-inch baking pan. Rub beef all over with pressed garlic and remaining 2 teaspoons thyme. Season beef generously with salt and pepper. Roast 1 hour. Tent beef with foil. Continue roasting until meat thermometer inserted into center registers 118°F for rare, about 35 minutes. Transfer to platter and let stand 20 minutes.
Pour off all fat from roasting pan. Place pan over medium-high heat. Add Cabernet mixture to pan and bring to boil, scraping up any browned bits. Season to taste with salt and pepper. Pour jus into sauce boat. Garnish platter with parsley, if desired. Carve beef and serve, passing jus separately.

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