Roast Prime Rib with Rosemary Jus Lie

By The Canadian Living Test Kitchen

226 people added this to their Recipe Box

This recipe makes 10 servings

Nutritional Info
Per each of 10 servings: about	-
cal	297297 cal
pro	32 g32g pro
total fat	15 g15g total fat
sat. fat	7 g7g sat. fat
carb	3 g3g carb
fibre	00 fibre
chol	80 mg80mg chol
sodium	276 mg276mg sodium
% RDI:	-
calcium	22 calcium
iron	2121 iron
vit A	22 vit A
vit C	22 vit C
folate	55 folate

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.

Ingredients

2 2tbsp tbspchopped fresh thyme, (or 2 tsp/10 mL dried)
3 cloves garlic , minced3 3cloves garlic, minced
1/2 tsp salt 1/2 1/2tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1 pinch cayenne pepper 1 1pinch pinchcayenne pepper
1 1prime rib premium oven roastprime rib premium oven roasts, (5 to 7 lb/2.2 to 3.15 kg)
2 onions , thickly sliced2 2oniononions, thickly sliced
4 4Fresh rosemary sprigFresh rosemary sprigs, (or 1 tbsp/15 mL dried)
1 cup dry red wine 1 1cup cupdry red wine
3/4 cup beef stock 3/4 3/4cup cupbeef stock
2 tsp cornstarch 2 2tsp tspcornstarch
2 tbsp butter 2 2tbsp tbspbutter

Preparation

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.