Prime rib makes a holiday-worthy feast main. This classic recipe would be perfectly complemented with a side of Yorkshire pudding.
- For the Beef:
- One 6 1/2-pound prime rib beef roast, excess fat trimmed
- 2 garlic cloves, peeled, thinly sliced
- 2 tablespoons salt
- 1 tablespoon freshly ground black pepper
- For the Red Wine-Blackberry Sauce:
- 1 cup dry red wine
- 1/2 cup finely chopped onion
- 3 tablespoons unsalted butter
- 1/2 cup fresh or frozen blackberries
- 3 tablespoons all-purpose flour
- 1 1/2 cups canned reduced-sodium beef broth
Companion recipe: Yorkshire Pudding
FOR THE BEEF:
Preheat oven to 450 degrees F. Using tip of small sharp knife, cut slits into beef and insert garlic into each slit. Sprinkle beef all over with salt and pepper. Place beef bone-side down in heavy medium roasting pan.
Roast beef 20 minutes. Reduce heat to 350 degrees F. Roast until meat thermometer inserted into center of beef registers 125 degrees F for medium-rare, about 1 hour 20 minutes. Transfer beef to platter. Tent with foil to keep warm.
FOR THE RED WINE-BLACKBERRY SAUCE:
our pan juices into 2-cup glass measuring cup (do not clean pan). Freeze juices 5 minutes. Spoon fat off top of pan juices. Reserve juices; set fat aside for making Yorkshire Pudding.
Add wine to same roasting pan. Stir over medium-high heat, scraping up any browned bits from bottom of pan. Melt butter in heavy medium saucepan over medium heat. Add onion and saute until tender, about 4 minutes. Add blackberries and cook 3 minutes. Add flour and stir to blend; cook 2 minutes. Pour red wine from roasting pan, beef broth and pan juices into blackberry mixture. Simmer until sauces thickens slightly, about 5 minutes. Season sauce to taste with salt and pepper.
Carve roast and serve with sauce.
The internal temperature should read 110-120 degrees for rare, 120-125 degrees F for medium-rare and 130-135 degrees F for well done.
Recipe reprinted by permission of Cooking.com. All rights reserved.
nutrition information per serving
447 calories; 24g total fat; 137mg cholesterol; 1876mg sodium; 6g carbohydrates; 1g fiber; 44g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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