Roast prime rib of beef certainly speaks of a grand celebration. The simple, flavourful sauce of slightly thickened pan juices, or jus lie mixed with wine and stock adds a touch of sheer elegance. For a dramatic holiday presentation, choose a roast with at least three ribs.
- Portion size 10 servings
Ingredients
Method
On cutting board, mix thyme with garlic; sprinkle with salt. Holding knife blade at very low angle, rub many times to form smooth paste. Mix in pepper and cayenne; rub over roast. Wrap in plastic wrap and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Scatter onions and rosemary in greased roasting pan. Place roast, bone side down, on onion mixture. Roast in 325°F (160°C) oven until meat thermometer inserted in centre registers 140°F (60°C) for rare, 1-3/4 to 2 hours, or 150°F (65°C) for medium-rare, 2-1/4 to 2-1/2 hours, or to desired doneness. Transfer to cutting board or warmed platter; tent with foil and let stand for at least 10 minutes or for up to 30 minutes.
Meanwhile, skim fat from pan juices; place pan over high heat. Add wine; cook, scraping up any brown bits from bottom of pan, until reduced by half, about 3 minutes. In small bowl, whisk stock into cornstarch; whisk into pan and bring to boil. Boil for 1 minute; stir in butter. Strain into warmed gravy boat.
Slice bones off meat and separate each rib. Slice meat and arrange on platter along with ribs. Stir accumulated juices into sauce.
Nutritional facts <b>Per each of 10 servings:</b> about
- Sodium 276 mg
- Protein 32 g
- Calories 297.0
- Total fat 15 g
- Cholesterol 80 mg
- Saturated fat 7 g
- Total carbohydrate 3 g
%RDI
- Iron 21.0
- Folate 5.0
- Calcium 2.0
- Vitamin A 2.0
- Vitamin C 2.0
