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Ingredientes
- 2 Tbsp. minced fresh thyme or possibly 2 tsp dry thyme
- 3 clv garlic, chopped
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 pch cayenne pepper
- 1 x 5 pound prime rib premium oven roast
- 2 x onion, thickly, sliced
- 4 sprg fresh rosemary or possibly 1 tbsp dry rosemary
- 1 c. dry red wine
- 3/4 c. beef stock
- 2 tsp cornstarch
- 2 Tbsp. butter
Direcciones
- On cutting board, mix thyme with garlic; sprinkle with salt. Holding knife blade at very low angle, rub many times to create smooth paste. Mix pepper and cayenne; rub over roast. Wrap in plastic wrap and chill for 4 hrs. (Make-ahead: Chill for up to 24 hrs.)
- Scatter onions and rosemary in greased roasting pan. Place roast, bone side down, on onion mix. Roast in 325 F (160 C) oven till meat thermometer inserted in centre registers 140 F (60 C) for rare, 1 3/4 to 2 hrs, or possibly 150 F (65 C) for medium-rare, 2 1/4 to 2 1/2 hrs, or possibly to desired doneness. Transfer to cutting board or possibly warmed platter; tent with foil and let stand for at least 10 min or possibly for up to 30 min.
- Meanwhile, skim fat from pan juices; place pan over high heat. Add in wine; cook, scraping up any brown bits from bottom of pan, till reduced by half, about 3 min. In small bowl, whisk stock into cornstarch; whisk into pan and bring to boil. Boil for 1 minute; stir in butter. Strain into warmed gravy boat.
- Slice bones off meat and separate each rib. Slice meat and arrange on platter along with ribs. Stir accumulated juices into sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 353g | |
| Recipe makes 8 servings | |
| Calories 756 | |
| Calories from Fat 491 | 65% |
| Total Fat 54.56g | 68% |
| Saturated Fat 22.7g | 91% |
| Trans Fat 0.0g | |
| Cholesterol 196mg | 65% |
| Sodium 374mg | 16% |
| Potassium 905mg | 26% |
| Total Carbs 5.25g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.25g | 1% |
| Protein 52.82g | 85% |
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