PRIME RIB WITH PORT SAUCE
This is a variation of 2 different recipes from Bon Appetit. It does take awhile, but the actual hands-on time isn't bad. I made this for Christmas Eve dinner and it was a HUGE hit.
Provided by mplsgirl
Categories Meat
Time 2h45m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Position rack in center of oven and preheat to 450.
- Place beef, fat side up, in large roasting pan that has a cover. Rub with garlic, olive oil, salt, and pepper. Roast beef for 20 minute.
- Reduce oven temp to 350. Place onions around beef. Cover and roast for about 2 hours or until meat thermometer inserted into center of meat reads 135. Baste every half hour or so.
- After meat has been in 1 hour, combine broth, port, wine, and herbs in saucepan. Boil until mixture is reduced to 2 cups. Remove from heat and discard herbs.
- Once beef is done, transfer to a platter with onions and tent with foil for 30 minute
- Pour off fat from roasting pan and mix juices and browned bits into wine sauce. Bring to a boil. Mix butter and flour together and whisk into sauce to thicken.
- Slice beef and serve with sauce.
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