PRIME RIB
Make and share this Prime Rib recipe from Food.com.
Provided by Lali8752
Categories Roast Beef
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees Place the roast, rib side down, in a large roasting pan.
- In a small bowl mash together garlic, rosemary, thyme, salt, pepper and oil to make a paste.
- Smear the paste generously over the entire roast.
- Scatter the vegetables around the meat and drizzle with oil.
- Roast for about 1 1/2-2 hours or approximately 20 minutes per pound for medium-rare.
- Check the internal temperature of the roast in several places with an instant-read thermometer, it should register 120-125 degrees for medium rare.
- Remove the beef to a carving board and allow to rest for 20 minutes to let the juices settle.
- Remove the vegetables and set aside.
- 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.
- Place the roasting pan over medium-high heat.
- Add the cabernet and scrape up the brown bits in the bottom of the pan.
- Add sugar, water/beef drippings, reserved vegetables and parsley Season with salt and pepper.
- Continue to cook until the wine is reduced by half, about 5 minutes.
- Strain the sauce through a sieve to remove the solids before serving.
Nutrition Facts : Calories 2929.6, Fat 229.5, SaturatedFat 95, Cholesterol 578.3, Sodium 472.9, Carbohydrate 28.5, Fiber 3.8, Sugar 3.5, Protein 156.7
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