PRIME RIB WITH CABERNET JUS
Steps:
- Combine first 6 ingredients and 1 teaspoon thyme in large non-aluminum 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 450°F. 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 118°F 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 sauce boat. Garnish platter with parsley, if desired. Carve beef and serve, passing jus separately.
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Md shine Khan
[email protected]This recipe is a bit time-consuming, but it's worth it. The prime rib was fall-off-the-bone tender and the cabernet jus was divine.
Sujan Miah
[email protected]I'm not a very experienced cook, but this recipe was easy to follow and the results were delicious. The prime rib was cooked perfectly and the cabernet jus was amazing.
Momin Alom
[email protected]This recipe was easy to follow and the results were amazing. The prime rib was cooked perfectly and the cabernet jus was delicious. I will definitely be making this again.
Alish Karki
[email protected]I've tried several prime rib recipes, but this one is my favorite. The cabernet jus is what really makes it special.
Tshepo Jonas
[email protected]I made this recipe for my husband's birthday and he loved it! He said it was the best prime rib he's ever had.
Mehar Tv
[email protected]This recipe is a great way to impress your guests. The prime rib is sure to be a showstopper.
Nokwakha Mjikwa
[email protected]I'm not a big fan of prime rib, but I really enjoyed this recipe. The cabernet jus was the perfect complement to the meat.
David McGowan
[email protected]This recipe is definitely a special occasion dish. It takes some time to prepare, but it's worth it. The prime rib was incredibly tender and flavorful.
Luz Vidal
[email protected]I thought the recipe was a bit too complicated, but the final product was worth it. The prime rib was cooked perfectly and the cabernet jus was delicious.
Nazeiny Gardner
[email protected]The meat was a little dry, but the cabernet jus helped to make it more moist. Overall, it was a good recipe.
Rs Rony
[email protected]This was my first time cooking prime rib and it turned out amazing! The recipe was easy to follow and the results were incredible.
Rana Zeeshan
[email protected]I've made this recipe several times and it never disappoints. The cabernet jus is especially delicious.
Kalman Nagy
[email protected]This prime rib recipe is a keeper! The meat was cooked to perfection and the cabernet jus was divine. I served it with roasted potatoes and asparagus, and it was a hit with my family.