Tested till perfect Roast Prime Rib with Rosemary Red Wine Jus Lie
Roast Prime Rib with Rosemary Red Wine Jus Lié
Photography by Jodi Pudge

Roast Prime Rib with Rosemary Red Wine Jus Lie

The simple, flavourful sauce of slightly thickened pan juices, or jus lié, mixed with wine and stock adds a touch of sheer elegance to this special occasion dish. For drama, choose a roast with at least three ribs.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2009

Recipe4 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8 to 10

Ingredients

  • 2 tbsp 2tbspchopped fresh thyme
  • 3 3cloves garlic, minced
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 pinch 1pinchcayenne pepper
  • 1 1prime rib premium oven roastprime rib premium oven roasts, (5 to 7 lb/2.2 to 3.15 kg)
  • 2 2oniononions, thickly sliced
  • 4 4sprigs fresh rosemary
  • 1 cup 1cupdry red wine
  • 3/4 cup 3/4cupbeef stock
  • 2 tsp 2tspcornstarch
  • 2 tbsp 2tbspbutter
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Preparation

On cutting board, mix thyme with garlic; sprinkle with salt. With side of knife blade, chop and rub 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 ther-mometer inserted in centre registers 140°F (60°C) for medium-rare, 1-3/4 to 2 hours, or 155°F (68°C) for medium, 2-1/4 to 2-1/2 hours. Transfer to cutting board or platter; tent with foil and let stand for 10 to 15 minutes.

Meanwhile, skim fat from pan juices; place pan over high heat. Add wine; cook, scraping up any brown bits, until reduced by half, about 3 minutes. Whisk stock with cornstarch and whisk into pan; bring to boil and boil for 1 minute. Stir in butter. Strain into gravy boat.

Slice bones off meat and separate each rib. Slice meat and arrange on platter along with ribs.

Nutritional Information Per each of 10 servings: about

cal 297 pro 32g total fat 15g sat. fat 7g
carb 3g fibre 0 chol 80mg sodium 276mg

% RDI:

calcium 2 iron 21 vit A 2 vit C 2
folate 5
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