Prime Rib

Total Time: 3 hrs 15 mins Preparation Time: 30 mins Cook Time: 2 hrs 45 mins

Ingredients

• Servings: 4
• 1 (6 lb) prime rib roast
• 5 cloves garlic, smashed
• rosemary, roughly chopped
• thyme, roughly chopped
• salt and pepper
• oil
• 2 carrots, cut in chunks
• 2 potatoes, peeled & cut in chunks
• 1 onion, cut in half
• 2 cups cabernet sauvignon wine
• 1 pinch sugar
• 1/4 cup water or 1/4 cup beef drippings
• 2 tablespoons chopped parsley

Recipe

• 1 preheat oven to 325 degrees place the roast, rib side down, in a large roasting pan.
• 2 in a small bowl mash together garlic, rosemary, thyme, salt, pepper and oil to make a paste.
• 3 smear the paste generously over the entire roast.
• 4 scatter the vegetables around the meat and drizzle with oil.
• 5 roast for about 1 1/2-2 hours or approximately 20 minutes per pound for medium-rare.
• 6 check the internal temperature of the roast in several places with an instant-read thermometer, it should register 120-125 degrees for medium rare.
• 7 remove the beef to a carving board and allow to rest for 20 minutes to let the juices settle.
• 8 remove the vegetables and set aside.
• 9 pour the pan juices into a fat separator so you can use the broth for the au jus and save the fat for yorkshire pudding.
• 10 place the roasting pan over medium-high heat.
• 11 add the cabernet and scrape up the brown bits in the bottom of the pan.
• 12 add sugar, water/beef drippings, reserved vegetables and parsley season with salt and pepper.
• 13 continue to cook until the wine is reduced by half, about 5 minutes.
• 14 strain the sauce through a sieve to remove the solids before serving.