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Roast Prime Rib with Rosemary Red Wine Jus Lie

By The Canadian Living Test Kitchen

Tested till perfect

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Roast Prime Rib with Rosemary Red Wine Jus Lie

Roast Prime Rib with Rosemary Red Wine Jus Lié
Photography by Jodi Pudge

This recipe makes 10 servings

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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 0
chol 80 mg
sodium 276 mg
% RDI: -
calcium 2
iron 21
vit A 2
vit C 2
folate 5

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.

Ingredients

  • 2 tbsp chopped fresh thyme
  • 3 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 pinch cayenne pepper
  • 1 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 dry red wine
  • 3/4 cup beef stock
  • 2 tsp cornstarch
  • 2 tbsp butter

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.

Source : Canadian Living Magazine: April 2009

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