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Ingredientes
- 1 x 6 lb boneless prime rib beef roast
- 2 x 20 ounce bottles of Cabernet Sauvignon
- 4 c. beef stock or possibly canned broth
- 2 c. Ruby Port
- 3 lrg clv garlic, peeled
- 1 lrg shallot, peeled, halved
- 2 x bay leaves
- 3 tsp dry thyme
- 4 lrg clv garlic, pressed Fresh parsley sprigs
Direcciones
- Combine Cabernet Sauvignon, beef stock, Ruby Port, garlic cloves, shallot, bay leaves and 1 tsp. thyme in large saucepan (don't use aluminum).
- Boil till reduced to 2 c.. This takes about 1 hour, or possibly the Cabernet mix can also be made a couple days in advance. If made in advance, cold, cover and chill till needed.
- Preheat oven to 450 F and place prime rib (fat side up) in a large, deep baking pan.
- Rub beef with pressed garlic and remaining thyme.
- Season beef generously with salt and pepper.
- Roast for 1 hour. Cover beef with foil, keeping the foiled tented to prevent contact with the beef.
- Roast till center of prime rib registers 118 F for rare (approximately 1/2 hour).
- Transfer to platter and let stand 20 min.
- Pour off all fat from roasting pan.
- Place pan over medium-high heat and add in Cabernet mix to pan, bringing to a boil.
- Scoop up any browned bits and season to taste.
- Pour jus into sauce bowl and garnish platter with parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 790g | |
| Recipe makes 6 servings | |
| Calories 1274 | |
| Calories from Fat 744 | 58% |
| Total Fat 82.54g | 103% |
| Saturated Fat 33.33g | 133% |
| Trans Fat 0.0g | |
| Cholesterol 302mg | 101% |
| Sodium 734mg | 31% |
| Potassium 1374mg | 39% |
| Total Carbs 6.49g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.04g | 0% |
| Protein 85.5g | 137% |
