Ingredients with Measurements:
- 1 (4-5 lb) bone-in prime rib roast
- 2 tbsp olive oil
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 cup red wine
- 1 cup beef broth
- 2 tbsp unsalted butter
- 1 tbsp all-purpose flour
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
- Preheat oven to 450°F.
- Rub olive oil, salt, and pepper all over the prime rib roast.
- Place the roast in a roasting pan and roast for 15 minutes.
- Reduce the oven temperature to 325°F and continue to roast for 1 1/2 to 2 hours, or until the internal temperature reaches 135°F for medium-rare.
- Remove the roast from the oven and let it rest for 15 minutes before carving.
- While the roast is resting, make the red wine reduction.
- In a saucepan, combine the red wine and beef broth and bring to a boil.
- Reduce the heat and let it simmer until it reduces by half.
- In a separate pan, melt the butter over medium heat and whisk in the flour to make a roux.
- Gradually whisk in the reduced wine mixture and cook until the sauce thickens.
- Serve the prime rib with the red wine reduction.
- Time:
Preparation time: 10 minutes
- Cooking time: 2 hours
5. Temperature:
- Oven temperature: 450°F (initially), then 325°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 600
- Fat: 40g
- Carbohydrates: 2g
- Protein: 50g
Substitutions for ingredients:
- You can use any type of red wine for the reduction, but a full-bodied red like Cabernet Sauvignon or Merlot works best.
- You can use chicken or vegetable broth instead of beef broth.
Variations:
- You can add herbs like rosemary, thyme, or garlic to the rub for extra flavor.
- You can also add chopped onions, carrots, and celery to the roasting pan for a more flavorful roast.
Tips and tricks:
- Let the roast come to room temperature before roasting for even cooking.
- Use a meat thermometer to ensure the roast is cooked to your desired doneness.
- Let the roast rest before carving to allow the juices to redistribute.
Storage instructions:
- Store leftover prime rib in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the sliced prime rib in a baking dish and cover with foil.
- Bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the prime rib on a platter with the red wine reduction drizzled over the top.
- Garnish with fresh herbs like rosemary or thyme.
Garnishes:
- Fresh herbs like rosemary or thyme
Pairings:
- Mashed potatoes, roasted vegetables, or a side salad
Suggested side dishes:
- Mashed potatoes, roasted vegetables, or a side salad
Troubleshooting advice:
- If the roast is cooking too quickly, reduce the oven temperature or cover the roast with foil to prevent it from burning.
Food safety advice:
- Use a meat thermometer to ensure the roast is cooked to a safe temperature of 135°F for medium-rare.
Food history:
- Prime rib is a classic American dish that has been enjoyed for generations.
Flavor profiles:
- The prime rib is savory and juicy, while the red wine reduction is rich and flavorful.
Serving suggestions:
- Serve the prime rib with a glass of red wine for a perfect pairing.
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