"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Prime Rib with Cabernet Jus Recipe

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This recipe for Prime Rib with Cabernet Jus, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Tefft
Added: Thursday, November 2, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 750-ml bottles Cabernet Sauvignon
2 cups beef stock or canned broth
3 large garlic cloves, peeled
1 bay leaves
3 teaspoons dried thyme
1 4-pound boneless prime rib beef roast
4 large garlic cloves, pressed
Fresh parsley sprigs

Directions:
Directions:
Combine first 5 ingredients and 1 teaspoon thyme in large
nonaluminum saucepan. Boil until reduced to 2 cups, about 1
hour. (Cabernet mixture can be prepared 2 days ahead. Cool,
cover and refrigerate.)

Preheat oven to 450F. Place beef, fat side up, in heavy
13x9x2-inch baking pan. Rub beef all over with pressed garlic
and remaining 2 teaspoons thyme. Season beef generously
with salt and pepper. Roast 1 hour. Tent beef with foil.
Continue roasting until meat thermometer inserted into center
registers 118F for rare, about 35 minutes. Transfer to platter
and let stand 20 minutes.

Pour off all fat from roasting pan. Place pan over medium-high
heat. Add Cabernet mixture to pan and bring to boil, scraping
up any browned bits. Season to taste with salt and pepper.
Pour jus into sauceboat. Garnish platter with parsley, if
desired. Carve beef and serve, passing jus separately.

Number Of Servings:
Number Of Servings:
5
Personal Notes:
Personal Notes:
I made this for a New Years Eve party and I have been making it
for all our New Year's since!

 

 

 

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