Prime rib Roast Beef with red wine reduction
Recipe Mari Loewen, Photography Ross Cornish
Prime rib can only be described as beautiful. We love the crispy outer layer and the sensational taste of red wine reduction fused with the drippings. Yum!
We love serving with garlic mashed potatoes and tangy lemony Caesar salad. And with simple puff pastry, you can wrap the leftovers into a spectacular prime rib pie. Amazing!
Ingredients
1 3-rib prime rib roast of beef, tied with twine
Sea salt and cracked black pepper
1 1/2 cups red wine
Preparation
Let roast stand at room temperature for about 2 hours before cooking. Preheat oven to 450°F. Season entire roast with salt and pepper.
In large roasting pan without rack or cover, place roast fat side up and bake on lowest oven rack for 20 minutes. Reduce heat to 325°F, and without opening the oven door, cook for 1 1/2 more hours. Check temperature with a meat thermometer which registers 115°F for rare or 120°-130°F for medium. Keep roasting if not there and check temperature every 10 minutes. Remove roast from oven and rest 30 minutes. Remember, the internal temperature of the roast will continue to rise after you take roast from oven. Do not cover, as crisp exterior will get soggy.
Make red wine reduction by place roasting pan with drippings directly onto stove over medium-high heat. Add wine and whisk while bringing to boil. Whisk to incorporate all caramelized and crispy brown bits stuck to pan. Reduce heat to medium and simmer until reduced by half. Season with salt and pepper.
Cut twine from roast and remove bones by sliding sharp knife between meat and bones. Slice roast and serve with red wine reduction. Serves 4 - 6 with leftovers.
Note: Estimate serving 2 people per rib.
In this recipe we left the bones in tact for roasting, however you can also have the bones cut away from the roast and tied back to the roast with kitchen string (ask your butcher to prepare the roast this way). It presents beautifully with bones tied on, and allows easily removal of bones at the table, it is easier to serve, rather than serving meat with a bone.
