Ingredients for 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
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How to Make 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
4g
