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
|Per each of 10 servings: about||-|
|total fat||15 g|
|sat. fat||7 g|
- Portion size: 8 to 10
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.
- 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
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