Roast Prime Rib with Rosemary Red Wine Jus Lié
88 people added this to their Recipe Box
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
-
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:
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.
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
For more great recipes when you're on the go, get Canadian Living Mobile! Access Canadian Living's Tested Till Perfect recipes anytime, anywhere -- and best of all, it's FREE! Get it now: visit m.canadianliving.com on your BlackBerry® or iPhone™.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »