Roast Prime Rib with Rosemary Red Wine Jus Lié
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.
Servings: 8 to 10
Ingredients:
| Nutritional Info | |
| Per each of 10 servings: about | - |
| cal | 297 |
| pro | 32 g |
| total fat | 15 g |
| sat. fat | 7 g |
| carb | 3 g |
| fibre | trace |
| chol | 80 mg |
| sodium | 276 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 21% |
| vit A | 2% |
| vit C | 2% |
| folate | 5% |
Suggested Recipes
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2 tbsp (25 mL) chopped fresh thyme (or 2 tsp/10 mL dried)
3 cloves garlic, minced
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
Pinch cayenne pepper
1 beef prime rib premium oven roast (5 to 7 lb/2.2 to 3.15 kg)
2 onions, thickly sliced
4 sprigs fresh rosemary
1 cup (250 mL) dry red wine
3/4 cup (175 mL) beef stock
2 tsp (10 mL) cornstarch
2 tbsp (25 mL) butter
Preparation:
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.
Tags:
Source
Canadian Living Magazine: April 2009
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