Indulge in a culinary masterpiece with our tantalizing Herbed Rib-Eye Roast with Red Wine Gravy. This exceptional dish showcases a succulent rib-eye roast, expertly seasoned with a medley of aromatic herbs and roasted to perfection. The accompanying red wine gravy, enriched with rich flavors of red wine, beef broth, and savory seasonings, elevates the roast to a new level of gastronomic delight. Prepare to be captivated by the tender texture, robust flavors, and enticing aromas that define this extraordinary dish.
But that's not all! This article also features a tempting collection of additional recipes that will satisfy every palate. From the classic Yorkshire pudding, a perfect accompaniment to any roast, to the creamy and flavorful horseradish sauce, ideal for adding a zesty kick to your meal, these recipes will elevate your dining experience. And for a refreshing side, try the crisp and tangy cucumber salad, guaranteed to cleanse your palate and complement the richness of the rib-eye roast.
So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you and your loved ones in awe. Prepare to savor the exceptional Herbed Rib-Eye Roast with Red Wine Gravy, accompanied by a symphony of delightful side dishes. Let your taste buds rejoice as you relish this unforgettable meal, crafted with love and attention to detail.
PRIME RIB ROAST WITH RED WINE AU JUS
Provided by Nancy Fuller
Categories main-dish
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F.
- Season the prime rib roast liberally with salt and pepper, then place it on a rack set inside a roasting pan and roast for 30 minutes. Turn down the oven temperature to 350 degrees F and roast until an instant-read thermometer inserted into the thickest part of the roast reads 130 degrees F for medium-rare, about 1 1/2 hours. Transfer the meat to a platter and tent with foil to keep warm.
- Place the roasting pan on top of the stove. Turn 2 burners to high heat, add the butter to the pan and use a wooden spoon to stir and scrape the bottom of the pan. Add the beef stock and red wine and cook until the liquid is reduced by half, about 20 minutes. Whisk in the rosemary and season with salt and pepper.
- Slice the meat between the bones into individual steaks and serve each with the red wine au jus.
PRIME RIB ROAST WITH RED-WINE SAUCE
Steps:
- Cook roast:
- Let roast stand at room temperature 1 hour.
- Put oven rack in middle position and preheat oven to 450°F. Trim all but a thin layer of fat from roast, then rub roast all over with porcini powder, salt, and pepper. Transfer to a rack set in a 13- by 9-inch roasting pan. Roast beef 20 minutes, then reduce temperature to 350°F and roast until thermometer inserted into center of meat registers 110°F, 1 1/2 to 2 hours more. Transfer to a large platter and let stand, uncovered, 30 minutes. (Internal temperature of meat will rise to 130°F for medium-rare.)
- Prepare sauce while meat comes to room temperature and roasts:
- Cook halved onion, cut sides down, undisturbed, in 1 tablespoon butter in a 2-quart heavy nonreactive saucepan over moderate heat until browned well, about 4 minutes. Add chopped onion, shallots, carrot, celery, garlic, and 2 tablespoons butter and reduce heat to moderately low, then cook, covered, stirring occasionally, until chopped vegetables are softened, 8 to 10 minutes. Add tomato paste, herbs, bay leaf, peppercorns, and 2 cups wine and boil, uncovered, over moderately high heat until liquid is reduced to about 1/4 cup, 25 to 30 minutes. Pour through a fine-mesh sieve set into another 2-quart heavy saucepan, pressing on and then discarding solids.
- While wine reduces, soak porcini in boiling-hot water (2 cups) in a bowl until softened, about 20 minutes. Drain porcini in a paper-towel-lined sieve set over a bowl and reserve soaking liquid. Rinse porcini and pat dry, then finely chop. Set aside.
- Add porcini-soaking liquid, demi-glace, and remaining 1 3/4 cups wine to reduced liquid in saucepan and boil, uncovered, over moderately high heat, skimming off froth occasionally, until reduced to about 2 cups, 20 to 35 minutes. Stir in reserved porcini, then reduce heat to low and whisk in 1/2 teaspoon salt, any juices from meat accumulated on platter, and remaining 3 tablespoons butter until incorporated.
- Slice roast across the grain and serve with sauce on the side.
HERBED PRIME RIB ROAST WITH RED WINE SAUCE
Marinating and cooking in an oven bag keeps this special occasion main dish moist and flavorful.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 8h20m
Yield 12
Number Of Ingredients 14
Steps:
- Place Reynolds® Oven Bag in roasting pan at least 2 inches deep.
- Combine wine, shallot, olive oil, Worcestershire sauce, garlic, flour, rosemary, sage, thyme, salt, and black pepper in bag. Gently knead to combine. Add beef rib roast to bag. Close bag with tie (found inside package).
- Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally.
- Preheat oven to 325 degrees F.
- Cut six 1/2-inch slits in top of bag to allow steam to escape. Insert an oven-safe meat thermometer through one of the slits into center of roast, making sure thermometer does not touch bone. Tuck ends of bag in pan.
- Place pan in oven, allowing room for bag to expand during cooking without touching heating elements, wall, or racks. Bag should not hang over pan.
- Roast until desired doneness. Allow 1 3/4 to 2 1/4 hours for medium rare (135 degrees F) or 2 1/4 to 2 3/4 hours for medium (150 degrees F). Let stand in oven bag for 15 minutes. (The temperature of the meat after standing should be 145 degrees F for medium rare or 160 degrees F for medium.) Carefully cut open top of oven bag. Remember: Always support bag with pan.
- Transfer meat to a cutting board for carving. Carefully drain juices from oven bag into baking dish; toss bag. Skim excess fat from the juices. Stir in butter, if desired. Serve hot pan juices over sliced meat.
Nutrition Facts : Calories 315.2 calories, Carbohydrate 3.2 g, Cholesterol 60.1 mg, Fat 25 g, Fiber 0.2 g, Protein 15.2 g, SaturatedFat 9.3 g, Sodium 168 mg, Sugar 0.5 g
HERBED RIB ROAST
The pungent mixture of herbs and garlic turns this tender roast into a real treat. Our children and grandchildren look forward to feasting on it at Christmastime and other special family occasions. -Carol Jackson, South Berwick, Maine
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Cut 15-20 slits in the roast; insert garlic. Tie the roast at 1-1/2-in. to 2-in. intervals with kitchen string. Combine salt, pepper, basil, parsley and marjoram; rub over roast. Place fat side up on a rack in a roasting pan. Bake, uncovered, at 325° for 2 to 2-1/2 hours or until meat reaches the desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 15 minutes before slicing.
Nutrition Facts : Calories 397 calories, Fat 29g fat (12g saturated fat), Cholesterol 107mg cholesterol, Sodium 319mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein.
Tips:
- To ensure the perfect doneness of your rib-eye roast, use a meat thermometer to check the internal temperature.
- Don't overcrowd the roasting pan. If necessary, roast the vegetables in a separate pan.
- Baste the roast every 20-30 minutes to keep it moist and flavorful.
- If the gravy becomes too thick, add a little bit of water or red wine.
- Serve the roast with your favorite sides, such as roasted potatoes, mashed potatoes, or steamed vegetables.
Conclusion:
This herbed rib-eye roast with red wine gravy is a delicious and elegant dish that is perfect for a special occasion. The combination of the flavorful herbs, tender beef, and rich gravy is sure to impress your guests. With a little planning and effort, you can easily create this delicious meal in your own home.
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