Ingredients: |
Ingredients: prime rib roast tied, about 4 1/2 lbs.
2 tsp. kosher salt
pepper
3 oz. pearl onions, skinned and prepped
3 0z. carrots, peeled and cut on bias, bite size
3 oz. celery ribs, cut on bias, bite size
8 oz. mushrooms, washed and quartered
2 tbsp. olive oil
1 1/2 c. Cabernet or other dry red wine
1 c. veal or beef demiglace
2 tbsp. red currant jelly
3/4 tsp. horseradish
3 tbsp. chopped fresh parsley
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Directions: |
Directions:Preheat oven to 450º F.
Put beef, fat side up in a shallow roasting pan.
Sprinkle beef with salt and pepper. Roast in bottom of oven for 20 min. Reduce oven temperature to 350º F and roast beef 1 hour and 15 min or until thermometer reads 115º. Transfer beef to cutting board and let rest 25 min.
Reserve the pan drippings.
While beef is roasting, In a large skillet cook onions in 1 Tbsp. oil in med heat until soft and golden, 8 min. Transfer onions to a bowl and add carrots and celery to the skillet and cook in med heat in 1 Tbsp. oil until carrots are crisp tender. Add mushrooms and cook until liquid from mushrooms is evaporated. Transfer vegetables to the same bowl, sprinkle some of the parsley, season with salt and pepper and stir.
Set aside 4 Tbsp. pan drippings for the puddings, in the roasting pan with the rest of the drippings add wine and scrape up the bits until reduced by half. Add demiglace, jelly, horseradish, parsley, salt and pepper to taste and simmer, stirring constantly until sauce is thickened and heated through.
Discard string and slice beef. Top with gravy and serve with Yorkshire puddings and vegetables. |
This recipe for Prime Rib Roast with Cabernet Gravy is from