| Latest recipes: |
Prime Rib With Cabernet Jus
Cabernet mixture can be prepared 2 days ahead. Cool, cover and refrigerate.
Serves: 6-8
Added By: 
stableford
Ingredients
2 (750-ml) bottles Cabernet Sauvignon
4 cups beef stock
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
Method
- Combine first 6 ingredients and 1 teaspoon thyme in large nonaluminum saucepan. Boil until reduced to 2 cups, about 1 hour.
- Preheat oven to 450F. 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 118F 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 sauceboat. Garnish platter with parsley, if desired. Carve beef and serve, passing jus separately.
Reviews
Be the first to review this recipe
Or try these:
Bookmark this page
del.icio.us |
furl |
digg it!
|
reddit
| 
spurl
| 
yahoo!
