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. |
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.
|
This recipe for Salt-and-Pepper-Crusted Prime Rib with Sage Jus is from