Holiday Prime Rib Recipe

Jump To Recipe
Avatar Author's default profile picture
Jesus February 19, 2021

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.

Preparation: 30 minutes
Cooking: 2 hours 45 minutes
Rest Time: 30 minutes
Total: 3 hours 45 minutes

Serves:

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
  • 2⅔tbspbutter,unsalted
  • 2tbspall-purpose flour,or as needed

Instructions

  1. Preheat the oven to 325 degrees F.

  2. 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.

  3. 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.

  4. Cook and stir the carrots, celery, and onions in the hot skillet until slightly browned. Stir the beef broth into vegetables.

  5. Place the roast on top of the vegetables in the skillet.

  6. Roast the meat in the oven for about 2½ hours until an instant-read meat thermometer inserted into the middle reads 120 degrees F.

  7. Transfer the roast from the skillet to a serving platter, retaining pan drippings and vegetables. Let rest at least 30 minutes before slicing.

  8. About 15 minutes before serving, combine the red wine with the dried cherries in a saucepan over medium heat.

  9. 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.

  10. 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.

  11. 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.

  12. Serve sauce with roast, and enjoy!

Nutrition

  • Calories: 1298.66kcal
  • Fat: 102.71g
  • Saturated Fat: 42.22g
  • Trans Fat: 0.16g
  • Monounsaturated Fat: 44.45g
  • Polyunsaturated Fat: 4.06g
  • Carbohydrates: 21.55g
  • Fiber: 2.38g
  • Sugar: 12.37g
  • Protein: 58.09g
  • Cholesterol: 251.71mg
  • Sodium: 1266.07mg
  • Calcium: 82.99mg
  • Potassium: 1316.58mg
  • Iron: 6.93mg
  • Vitamin A: 250.76µg
  • Vitamin C: 6.86mg
Advertisement
CONTINUE READING BELOW
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Advertisement
CONTINUE READING BELOW
Advertisement
CONTINUE READING BELOW

Related Roast Recipes

Porchetta Recipe
Roast

Porchetta

Try making the Italian classic tender herb-filled porchetta with crispy…
Total 1 days 5 hrs 10 mins
Honey-Roasted Peanuts Recipe
Nuts

Honey-Roasted Peanuts

Aromatic peanuts are honey-roasted to golden brown perfection with this…
Total 30 mins
Roast

Roasted Fennel

Grab a bite of these roasted fennel bulbs, made with…
Total 40 mins
Advertisement
CONTINUE READING BELOW
Comments

    Leave a comment

    Replying to