Prime Rib With Cabernet Jus Recette

Indulge in this award-winning prime rib recipe, a holiday classic featured in Bon Appétit (December 1995) and praised by Epicurious. This time-tested recipe delivers a perfectly cooked, juicy prime rib with a rich, decadent Cabernet Sauvignon jus. The jus is so versatile, it's delicious on other beef cuts or even buffalo! Impress your guests with this unforgettable culinary masterpiece.

Préparation 30 min

Cuisson 190 min

Calories 1502.9 kcal

Protéines 112g

Note Soyez le premier

Recette Actions

Partagez cette recette :

Recette Auteur

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Prime Rib With Cabernet Jus

Cabernet Sauvignon Wine
Beef Stock
Ruby Port
Garlic Cloves
1 shallot, minced
2 bay leaves
1 teaspoon dried thyme
Prime Rib Roast
Salt & Freshly Ground Black Pepper
Fresh Parsley Sprig

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Prime Rib With Cabernet Jus? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Comment préparer Prime Rib With Cabernet Jus

**Prepare the Cabernet Jus:** In a large, non-aluminum saucepan, combine 1 cup Cabernet Sauvignon, 1 cup beef stock, 1/4 cup ruby port, 4 peeled garlic cloves, 1 minced shallot, 2 bay leaves, and 1 teaspoon dried thyme. Simmer until reduced to 2 cups (approximately 1 hour), stirring occasionally.
**Preheat & Prep the Prime Rib:** Preheat oven to 450°F (232°C). Place a 3-4 lb bone-in prime rib, fat-side up, in a heavy roasting pan. Rub the entire surface with 2 cloves pressed garlic and 2 teaspoons dried thyme. Season generously with salt and freshly ground black pepper.
**Roast the Prime Rib:** Roast in the preheated oven for 30 minutes. Reduce oven temperature to 200°F (93°C), loosely tent the pan with foil, and continue roasting until a meat thermometer inserted into the thickest part registers 118°F (48°C) for rare (approximately 2 1/2 hours).
**Rest the Meat:** Remove the prime rib from the oven and transfer to a serving platter. Cover loosely with foil and let rest for 20 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful roast.
**Make the Pan Sauce:** About 5 minutes before serving, pour off excess fat from the roasting pan. Place the pan over medium-high heat.
**Combine Jus and Pan Drippings:** Add the prepared Cabernet jus to the roasting pan and bring to a boil, scraping up any browned bits from the bottom of the pan. Season to taste with salt and pepper.
**Serve:** Pour the jus into a sauceboat. Garnish the serving platter with fresh parsley sprigs. Carve the prime rib and serve, passing the jus separately.

Nutrition Information (Approximate per serving)

Sodium

24 g

Sugar

18g

Fat

234g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Side Dishes Beef & Red Meat Steak Recipes European American Gluten Free Fall Recipes Holiday Recipes

Recipe Tags (Choose a tag and find related recipes!)

Questions fréquentes

Combien de temps faut-il pour préparer Prime Rib With Cabernet Jus ?

Prime Rib With Cabernet Jus prend environ 220 minutes du début à la fin — environ 30 minutes de préparation et 190 minutes de cuisson.

Combien de calories contient Prime Rib With Cabernet Jus ?

Prime Rib With Cabernet Jus contient environ 1502.9 calories par portion, avec environ 112 g de protéines, 4 g de glucides et 172 g de lipides.

De quels ingrédients ai-je besoin pour Prime Rib With Cabernet Jus ?

Les principaux ingrédients de Prime Rib With Cabernet Jus sont Cabernet Sauvignon Wine, Beef Stock, Ruby Port, Garlic Cloves, Shallot, Bay Leaves. Consultez la liste complète avec les quantités ci-dessus.