NEELYS' PRIME RIB WITH RUBY PORT SAUCE

Neelys' Prime Rib with Ruby Port Sauce image

Categories Sauce Marinate Roast Low Sodium Port Simmer

Yield serves 6 to 8

Number Of Ingredients 15

Ingredients

4 cloves garlic, smashed and peeled
2 tablespoons kosher salt
2 tablespoons finely chopped fresh rosemary
2 to 3 tablespoons olive oil
2 teaspoons freshly ground black pepper
1/4 teaspoon crushed red-pepper flakes
One 8-pound bone-in prime-rib roast (3 or 4 ribs)
RUBY PORT SAUCE
3 tablespoons butter, divided
2 shallots, finely chopped
2 cloves garlic, minced
1 1/4 cups ruby port
4 cups beef stock, homemade or low-sodium
Kosher salt and freshly ground black pepper
(makes 2 cups)

Steps:

Mash the garlic and salt with a mortar and pestle until a paste is formed. Add the rosemary, and smash all together. Scrape the paste into a small bowl along with the olive oil, black pepper, and crushed red pepper.
Spread the herb-and-garlic paste all over the meat. Cover with plastic wrap, and place in the fridge to marinate for at least 8 hours. Allow the meat to come to room temperature for 1 to 2 hours before roasting. (This will ensure even cooking.)
Preheat your oven to 450 degrees F. Adjust a rack to the middle of the oven.
Remove the plastic wrap, and place the meat in a large roasting pan. Roast for 20 minutes, then reduce the oven temperature to 350 degrees, and continue to cook until a thermometer inserted into the thickest part of the roast without touching the bone reads 125 degrees for medium rare, or continue to cook until it reaches 130 to 135 for medium, about 2 hours and 20 minutes more.
Remove the roast from the oven, tent with foil, and let rest for 20 minutes before carving.
Serve with the ruby port sauce (recipe follows).
RUBY PORT SAUCE
Melt 2 tablespoons of the butter in a medium saucepan set over medium heat. Once the butter foams, toss in the shallots and garlic, and sauté until soft and tender, about 3 or 4 minutes. Pour the port and beef stock into the saucepan, and bring to a simmer. Let reduce for about 20 minutes, or until you have about 2 cups of brothlike sauce. Whisk in the remaining tablespoon of butter for a touch of added thickness and gloss. Season to taste with salt and pepper.
Note
Get the rib rubbed with the spices the day before, and set aside in the fridge.