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.
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
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Preheat the oven to 325 degrees F.
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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.
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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.
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Cook and stir the carrots, celery, and onions in the hot skillet until slightly browned. Stir the beef broth into vegetables.
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Place the roast on top of the vegetables in the skillet.
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Roast the meat in the oven for about 2½ hours until an instant-read meat thermometer inserted into the middle reads 120 degrees F.
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Transfer the roast from the skillet to a serving platter, retaining pan drippings and vegetables. Let rest at least 30 minutes before slicing.
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About 15 minutes before serving, combine the red wine with the dried cherries in a saucepan over medium heat.
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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.
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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.
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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.
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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
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