Recipes

Prime Rib Roast with Red-Wine Sauce

1 Mins read
0
16
0
Share
Scroll to recipe
Share
Prime Rib Roast with Red-Wine Sauce

Prime Rib Roast with Red-Wine Sauce

amanda

Equipment

  • Roasting Pan - A deep pan designed to cook meat evenly without losing juices, ideal for Prime Rib Roast preparation.

  • Digital Instant Read Thermometer - Accurately measures the internal temperature of foods, ensuring your Prime Rib is cooked to perfection.

  • Heavy Duty Roasting Rack - Elevates the roast, allowing heat to circulate and promoting even cooking.

  • Meat Pro Digital Meat Thermometer - Provides accurate readings at various depths, useful for checking the doneness of a Prime Rib Roast.

  • Mandoline Slicer - Aid for evenly slicing cooked meat, ideal for serving the Prime Rib Roast.

  • High Heat Grill Brush - For cleaning grills and roasts, ensuring a hygienic cooking environment for your dish.

  • Silicon Basting Brush - Useful for brushing sauces or butters on meats like Prime Rib Roast.

  • Amazon Basics Oven Thermometer - An easy way to monitor oven temperature for cooking Prime Rib Roast.

  • Electric Meat Tenderizer - Tenders the meat before roasting, ensuring a tender Prime Rib Roast.

  • Oven Baking Dish - Fits perfectly under the roaster pan for easy cooking and serving of your dish.

Ingredients

  • 1 (4-rib) prime rib roast with ribs (sometimes called standing rib roast; 9 to 10 lb)

  • 1/2 oz (2 tablespoons) dried porcini mushrooms, ground to a powder in a blender

  • 1 tablespoon kosher salt

  • 3/4 teaspoon black pepper

  • 2 small onions (1 left unpeeled and halved lengthwise, and 1 peeled and chopped)

  • 3/4 stick (6 tablespoons) unsalted butter

  • 2/3 cup chopped shallots (about 3 large)

  • 1 carrot, finely chopped

  • 1 celery rib, finely chopped

  • 2 garlic cloves, smashed

  • 1 tablespoon tomato paste

  • 2 sprigs fresh flat-leaf parsley

  • 1 sprig fresh thyme

  • 1 Turkish or 1/2 California bay leaf

  • 4 black peppercorns

  • 1 (750-ml) bottle dry red wine such as a good-quality Côtes du Rhône

  • 1/2 oz dried porcini mushrooms

  • 2 cups boiling-hot water

  • 2/3 cup veal demi-glace

  • 1/2 teaspoon salt

  • an instant-read thermometer

Instructions

1

Instruction 1

Let roast stand at room temperature 1 hour.
2

Instruction 2

Put oven rack in middle position and preheat oven to 450°F. Trim all but a thin layer of fat from roast, then rub roast all over with porcini powder, salt, and pepper. Transfer to a rack set in a 13- by 9-inch roasting pan. Roast beef 20 minutes, then reduce temperature to 350°F and roast until thermometer inserted into center of meat registers 110°F, 1 1/2 to 2 hours more. Transfer to a large platter and let stand, uncovered, 30 minutes. (Internal temperature of meat will rise to 130°F for medium-rare.)
3

Instruction 3

Cook halved onion, cut sides down, undisturbed, in 1 tablespoon butter in a 2-quart heavy nonreactive saucepan over moderate heat until browned well, about 4 minutes. Add chopped onion, shallots, carrot, celery, garlic, and 2 tablespoons butter and reduce heat to moderately low, then cook, covered, stirring occasionally, until chopped vegetables are softened, 8 to 10 minutes. Add tomato paste, herbs, bay leaf, peppercorns, and 2 cups wine and boil, uncovered, over moderately high heat until liquid is reduced to about 1/4 cup, 25 to 30 minutes. Pour through a fine-mesh sieve set into another 2-quart heavy saucepan, pressing on and then discarding solids.
4

Instruction 4

While wine reduces, soak porcini in boiling-hot water (2 cups) in a bowl until softened, about 20 minutes. Drain porcini in a paper-towel-lined sieve set over a bowl and reserve soaking liquid. Rinse porcini and pat dry, then finely chop. Set aside.
5

Instruction 5

Add porcini-soaking liquid, demi-glace, and remaining 1 3/4 cups wine to reduced liquid in saucepan and boil, uncovered, over moderately high heat, skimming off froth occasionally, until reduced to about 2 cups, 20 to 35 minutes. Stir in reserved porcini, then reduce heat to low and whisk in 1/2 teaspoon salt, any juices from meat accumulated on platter, and remaining 3 tablespoons butter until incorporated.
6

Instruction 6

Slice roast across the grain and serve with sauce on the side.
0
16
0
Share
You may also like
Recipes

hot-buttered-rum

1 Mins read
Introduction Discover the cozy warmth and delightful flavors of a timeless classic. The Hot Buttered Rum recipe invites you to indulge in…
Recipes

Fish Vermicelli with Fresh Dill and Pineapple Sauce

1 Mins read
Introduction Dive into the delightful world of flavors with “Fish Vermicelli with Fresh Dill and Pineapple Sauce”, a unique culinary experience that…
Recipes

Endive and Chicory Salad with Grainy Mustard Vinaigrette

2 Mins read
Introduction This Endive and Chicory Salad with Grainy Mustard Vinaigrette is a delightful combination of the earthy, slightly bitter flavors of Belgian…

Leave a Reply

Your email address will not be published. Required fields are marked *