Prime Rib With Cabernet Jus
This special prime rib recipe has received rave reviews from folks at epicurious, and is a time-tested repeat holiday dish for many of them. the jus goes well on other cuts of beef or buffalo, too! from bon appétit, december 1995.
Steps
In a large non-aluminum saucepan or pot , combine the jus ingredients: carbernet , stock , port , peeled garlic cloves , shallot , bay leaves , and dried thyme.
Simmer until mixture reduces to 2 cups , about 1 hour.
Preheat oven to 450 degrees f.
Place the prime rib fat-side-up in a heavy baking pan , and rub it all over with the pressed garlic and 2 teaspoons dried / crushed thyme , then season generously with salt and freshly ground black pepper.
Roast in 450 degree oven for 30 minutes , then reduce temperature to 200 degrees f , tent the pan with foil , and continue roasting until a meat thermometer inserted into the center registers a rare 118 degrees f , about 2 1 / 2 hours.
Transfer the meat to a serving platter , cover loosely with foil , and let stand for 20 minutes.
About 5 minutes before serving , pour off all the fat from the roasting pan and place it over medium-high heat.
Add the cabernet reduction to the pan and bring it to a boil make sure to scrape up all the t.
Ingredients
cabernet sauvignon wine, beef stock, ruby port, garlic cloves, shallot, bay leaves, dried thyme, prime rib roast, salt & freshly ground black pepper, fresh parsley sprig