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.
Provided by Julesong
Categories Roast Beef
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 12
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.
- (Note: Cabernet reduction can be prepared 2 days ahead, which gives the flavors time to meld nicely; cool, cover and refrigerate.).
- Preheat oven to 450 degrees F.
- Place the prime rib fat-side-up in a heavy baking pan (13x9x2-inch), 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 (depending on cut and oven).
- (Alternately, instead of the slow roasting method you can follow what the recipe originally called for: 450 degrees F for 1 hour, tent with foil, then continue until it reads 118 degrees, about 35 minutes.).
- 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 tasty browned bits - and season to taste with salt and pepper; pour the jus into a sauceboat.
- Garnish the beef serving platter with sprigs of parsley.
- Carve the beef and serve, passing the jus separately.
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MK Mk
[email protected]Can I make this recipe in a slow cooker?
Khaize Khan
[email protected]How long can I store the leftovers?
Fahad Choudhary
[email protected]I'm allergic to beef. Can I substitute another type of meat?
Rasak Akanbi
[email protected]This recipe is too complicated. I don't have the time or patience to make it.
Md Pîyäs Åhmëd
[email protected]I followed the recipe exactly, but my prime rib turned out dry. I'm not sure what I did wrong.
Geoffrey R Harris
[email protected]This was the best prime rib I've ever had. The meat was cooked to perfection, and the jus was incredible. I highly recommend this recipe.
Waseem Rafeeq G
[email protected]Wow! This prime rib was amazing! The meat was so tender and flavorful, and the jus was rich and delicious. I will definitely be making this again for special occasions.
Fetish 19
[email protected]This was my first time making prime rib, and I was a little intimidated. But this recipe made it so easy! The instructions were clear and concise, and the results were fantastic. The prime rib was cooked perfectly, and the jus was delicious. I will d
Samantha Okontah
[email protected]I've made this prime rib recipe several times now, and it's always a hit. It's so easy to make, and the results are always amazing. The meat is always cooked to perfection, and the jus is always flavorful. I highly recommend this recipe.
mark momanyi
[email protected]This prime rib recipe was absolutely incredible! The meat was so tender and juicy, and the cabernet jus was the perfect complement. I followed the recipe exactly, and it turned out perfectly. My guests were all raving about it.