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Prime Rib with Cabernet Jus

Beef Prime Rib Roast with Cabernet Jus

Course Main Course
Servings 8

Ingredients
  

  • 2 750 ml bottles Cabernet Sauvignon
  • 4 cups beef stock or canned broth
  • 2 cups ruby Port
  • 3 large garlic cloves peeled
  • 1 large shallot peeled, halved
  • 2 bay leaves
  • 3 teaspoons dried thyme
  • 1 - 6 pound boneless prime rib beef roast
  • 4 large garlic cloves pressed
  • Fresh parsley sprigs

Instructions
 

  • Combine first 6 ingredients and 1 teaspoon thyme in large non aluminum saucepan. Boil until reduced to 2 cups, about 1 hour. (Cabernet mixture can be prepared 2 days ahead. Cool, cover and refrigerate.)
  • Preheat oven to 450°F. Place beef, fat side up, in heavy 13x9x2-inch baking pan. Rub beef all over with pressed garlic and remaining 2 teaspoons thyme. Season beef generously with salt and pepper. Roast 1 hour.
  • Tent beef with foil. Continue roasting until meat thermometer inserted into center registers l 18°F for rare, about 35 minutes. Transfer to platter and let stand 20 minutes. Pour off all fat from roasting pan. Place pan over medium-high heat. Add Cabernet mixture to pan and bring to boil, scraping up any browned bits. Season to taste with salt and pepper.
  • Pour jus into sauceboat. Garnish platter with parsley, if desired. Carve beef and serve, passing jus separately.

Notes

Recipe courtesy of Gillians.