Prime Rib with Cabernet Sauce
Source of Recipe
unknown
List of Ingredients
1 (3 to 3 1/2 pound) boneless prime or choice beef rib roast
1 teaspoon dried thyme
1 teaspoon coarsely ground black pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
2 1/2 cups canne d beef broth
1 1/2 cups Cabernet Sauvignon
1 tablespoon minced shallots
2 large fresh thyme sprigs
2 large fresh parsley sprigs
1 large fresh rosemary sprig
1 tablespoon butter, softened
1 tablespoon flour
Salt and pepper
Recipe
Preheat oven to 450 degrees. Place beef, fat side up, in a heavy, large rimmed baking pan. In a small bowl, combine the dried thyme, 1 teaspoon coarsely ground black pepper, 1/2 teaspoon salt and garlic powder. Rub mixture on all sides of beef. Insert a meat thermometer into center of roast. Roast, uncovered, for 15 minutes. Reduce oven temperature to 350 degrees. Tent with foil. Continue roasting until thermometer reaches 140 degrees for medium rare, about one hour.
Meanwhile, in a medium saucepan, combine broth, Cabernet Sauvignon, shallots, thyme, parsley and rosemary. Boil until mixture is redu ced to about 11/2 cups, about 20 minutes, stirring occasionally. Remove from heat; strain into a small saucepan. Transfer beef to platter. Tent with foil. Let stand 15 minutes. Pour off all fat from roasting pan. Scrape juices and browned bits from baking pan into sauce; bring to a boil.
In a small bowl, mix butter and flour to blend. Whisk into sauce; simmer until smooth and slightly thickened, about one minute. Season with salt and pepper. Serve beef with sauce.
Serves six to eight.
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