How To Make Holiday Prime Rib
Juicy, tender, and with a bold hint of liquor, this delicious prime rib recipe maximizes the flavors of a beef rib roast with a wine and dried cherry sauce.
Ingredients
- 4fresh rosemary sprigs,chopped
- 4garlic cloves,chopped
- 2tbspolive oil
- 6lbbeef rib roast,standing
- kosher salt and ground black pepper,to taste
- 3carrots,chopped
- 3celery ribs,chopped
- 2small onions,chopped
- 2cupsbeef broth,low-sodium
- 2cupsCabernet Sauvignon wine
- 4ozdried cherries
- 2â…”tbspbutter,unsalted
- 2tbspall-purpose flour,or as needed
Instructions
-
Preheat the oven to 325 degrees F.
-
Mix the rosemary, garlic, and olive oil in a bowl. Rub the standing rib roast with mixture and season liberally with kosher salt and black pepper.
-
Heat an 11-inch cast-iron skillet over medium-high heat until the skillet is very hot. Brown the standing rib roast on all sides for 3 to 5 minutes per side in the hot skillet. Remove the meat from the skillet.
-
Cook and stir the carrots, celery, and onions in the hot skillet until slightly browned. Stir the beef broth into vegetables.
-
Place the roast on top of the vegetables in the skillet.
-
Roast the meat in the oven for about 2½ hours until an instant-read meat thermometer inserted into the middle reads 120 degrees F.
-
Transfer the roast from the skillet to a serving platter, retaining pan drippings and vegetables. Let rest at least 30 minutes before slicing.
-
About 15 minutes before serving, combine the red wine with the dried cherries in a saucepan over medium heat.
-
Bring to a boil and reduce heat to low. Simmer for about 10 minutes, until the cherries have absorbed all the wine, while stirring occasionally Remove from the heat.
-
Melt the butter in a separate saucepan over medium heat and whisk the flour into the hot butter to make a paste. Strain the reserved pan juices into the cherries using a fine mesh strainer. Bring the cherry sauce with pan juices to a boil.
-
Stir the flour paste into the sauce, then reduce the heat to low, and simmer for about 5 minutes until thickened. Season sauce with salt and black pepper.
-
Serve sauce with roast, and enjoy!
Nutrition
- Calories:Â 1298.66kcal
- Fat:Â 102.71g
- Saturated Fat:Â 42.22g
- Trans Fat:Â 0.16g
- Monounsaturated Fat:Â 44.45g
- Polyunsaturated Fat:Â 4.06g
- Carbohydrates:Â 21.55g
- Fiber:Â 2.38g
- Sugar:Â 12.37g
- Protein:Â 58.09g
- Cholesterol:Â 251.71mg
- Sodium:Â 1266.07mg
- Calcium:Â 82.99mg
- Potassium:Â 1316.58mg
- Iron:Â 6.93mg
- Vitamin A: 250.76µg
- Vitamin C:Â 6.86mg
Have your own special recipe to share? Submit Your Recipe Today!