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Perfect Prime Rib with Red Wine Reduction Sauce
Created by: Howcan Team
Ingredients
- 1 (5-pound) prime rib roast
- 2 tablespoons of olive oil
- 4 cloves of garlic, minced
- 2 sprigs of fresh rosemary
- 2 sprigs of fresh thyme
- Salt and pepper to taste
- 1 cup of red wine
- 1 cup of beef broth
- 2 tablespoons of butter
Instructions
- Preheat the oven to 450 degrees F.
- Rub the prime rib with 2 tablespoons of olive oil, minced garlic, and season generously with salt and pepper.
- Place the fresh rosemary and thyme sprigs on top of the prime rib.
- Roast the prime rib in the preheated oven for 15 minutes, then reduce the temperature to 325 degrees F and continue roasting for about 1 1/2 hours, or until the internal temperature reaches 120 degrees F for medium-rare or 130 degrees F for medium.
- Remove the prime rib from the oven and let it rest for 20 minutes before carving.
- While the prime rib is resting, prepare the red wine reduction sauce. In a saucepan, combine 1 cup of red wine and 1 cup of beef broth. Bring to a boil, then reduce the heat and simmer until the liquid is reduced by half.
- Whisk in 2 tablespoons of butter until melted and the sauce is slightly thickened.
- Slice the prime rib and serve with the red wine reduction sauce drizzled on top.
- Enjoy your perfectly cooked prime rib with a rich and flavorful red wine reduction sauce!
The history of perfect prime rib served with a red wine reduction sauce dates back to the culinary traditions of Europe, particularly in France and England. This classic dish has been perfected by renowned chefs and restaurants, such as the iconic Le Cordon Bleu in Paris and the historic Simpson's-in-the-Strand in London. The succulent prime rib is expertly seasoned and slow-roasted to tender perfection, then paired with a rich red wine reduction sauce to enhance its flavor profile. Today, the best version of this dish can be savored at upscale steakhouses and fine dining establishments known for their expertise in preparing prime rib. The key to achieving perfection lies in selecting high-quality prime rib and mastering the art of creating a velvety red wine reduction sauce that complements the meat's natural juices. For a unique twist, some chefs may incorporate aromatic herbs or specialty spices into the sauce, adding depth and complexity to this timeless culinary masterpiece.
140 min
8
600 calories
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