"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Salt-and-Pepper-Crusted Prime Rib with Sage Jus Recipe

  Tried it? Rate this Recipe:
 

 

Salt-and-Pepper-Crusted Prime Rib with Sage Jus image
Salt-and-Pepper-Crusted Prime Rib with Sage Jus

 

This recipe for Salt-and-Pepper-Crusted Prime Rib with Sage Jus, by , is from The Polito/Muscarella Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Paul Polito
Added: Friday, December 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1. One 14-pound prime rib bone-in roast, tied
2. Kosher salt and freshly ground pepper
3. 20 large sage sprigs
4. 20 large thyme sprigs
5. 8 bay leaves
6. 8 shallots, peeled and halved
7. 1 head garlic, cloves crushed, plus 4 cloves thinly sliced
8. 2 cups water
9. 1 onion, thinly sliced
10. 3 tablespoons freshly cracked black peppercorns
11. 1 cup dry red wine
12. 5 cups beef stock or low-sodium broth
13. 2 tablespoons all-purpose flour

Directions:
Directions:
1. Preheat the oven to 400. Set the meat in a large roasting pan, fat side up. Season the meat generously with salt and pepper. Around the roast, scatter 10 sprigs each of sage and thyme, 6 of the bay leaves, the shallots and the crushed garlic cloves. Pour in 1 cup of the water and roast for 45 minutes. Reduce the temperature to 275. Roast the meat for about 2 hours and 15 minutes longer, adding the remaining 1 cup of water to the pan as the juices evaporate. The roast is done when an instant-read thermometer inserted in the thickest part registers 135.
2. Transfer the roast to a large carving board. Pour the fat in the roasting pan into a large heatproof bowl, stopping when you reach the syrupy pan juices at the bottom. Pour the pan juices into a small bowl and discard the vegetables and herbs.
3. Set the pan over 2 burners and add 2 tablespoons of the reserved fat. Add the onion, peppercorns and the sliced garlic, remaining 2 bay leaves and 10 sprigs each of sage and thyme. Cook over moderate heat until the onion is softened, about 8 minutes. Add the wine and cook, scraping up any bits stuck to the bottom and sides of the pan. Pour the mixture into a medium saucepan and bring to a boil over high heat. Add the beef stock and pan juices and cook over moderate heat until slightly reduced, about 15 minutes.
4. In a small bowl, whisk the flour with 2 tablespoons of the reserved fat. Whisk the paste into the saucepan and simmer the gravy until thickened, about 5 minutes. Strain the gravy through a fine sieve and keep warm until ready to serve.
5. Cut the bones off the roast and slice the meat 1/2 inch thick. Cut in between the bones and serve them on the side. Pass the gravy at the table.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
45 active total 4 hours
Personal Notes:
Personal Notes:
Wine
This juicy prime rib roast needs a powerfully structured but fruit-driven red, such as a Napa Valley Cabernet Sauvignon. The long, mild 2002 vintage resulted in compelling wines like the graceful Whitehall Lane Reserve and the rich Merryvale Beckstoffer Vineyard X, full of red currant fruit and hints of tobacco.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

790W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!