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PRIME RIB WITH CABERNET JUS




Source of Recipe


the web


Recipe Introduction


8 servings




List of Ingredients




2 bottles cabernet
4cups beef stock
2 cups ruby Port
3 large garlics
1 large shallot
2 bay leaves
3tsp. dry thyme
4 large garlic cloves, smashed
1 6lb.boneless prime rib roast


Recipe



Combine cabernet, stock, Port, 3 peeled garlic cloves, shallot, bay leaves, and 1 tsp. thyme in large saucepan; boil til reduced to 2 cups, about 1 hour. Strain.
Preheat oven to 450; place beef, fat side up, in heavy baking pan; rub beef all over with smashed garlic and remaining 2 tsp. thyme. Season generously with salt/pepper. Roast 1 hour; tent beef with foil; continue roasting til temperature registers 118 for rare, about 35 minutes. Transer to platter and let stand 20 minutes.
Pour off all fat from roasting pan; place pan oer medium high heat; add cabernet mixture to pan and bring to boil, scraping up any browned bits. Season with salt/pepper and add in any juices from the standing roast.