Prime Rib Roast with Red-Wine Sauce

Prime Rib Roast with Red-Wine Sauce
Photo by John Kernick

Ingredients

  • 1 instant-read thermometer
  • 1 sprig fresh thyme
  • 1 tablespoon tomato paste
  • 2/3 cup veal demi-glace
  • 6 tablespoons unsalted butter
  • 1 tablespoon kosher salt
  • 1 celery rib
  • + 14 more ingredients
    • ¾ teaspoon black pepper
    • 1 prime rib roast with ribs (sometimes called standing rib roast)
    • 4 black peppercorns
    • 1 carrot
    • 2/3 cup shallots
    • 2 cups water
    • 2 garlic cloves
    • ½ ounce dried porcini mushrooms
    • 1 Turkish or 1/2 California bay leaf
    • 2 small onions
    • ½ teaspoon salt
    • ½ ounce dried porcini mushrooms
    • 1 750-ml bottle dry red wine such as a good-quality Côtes du Rhône
    • 2 sprigs fresh flat-leaf parsley

Let roast stand at room temperature 1 hour. Put oven rack in middle position and preheat oven to 450°F. Trim all but a thin layer of fat from roast, then rub roast all over with porcini powder, salt, and pepper. Transfer to a rack set in a 13- by 9-inch roasting pan. Roast beef 20 minutes, then r...

View full recipe at Epicurious

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