Prime Rib with Red Wine and Shallot Jus
Print Category Rosbif and Roast Thematic No thematic Source Campbell Evaluation
☆
☆
☆
☆
☆
Recipe pictures
You’re cooking one of our recipes? Share the pictures of your culinary masterpiece on our website for a chance to win an awesome apron from Recipes Quebecoises. There will be a draw every month.
Click to enlarge
Ingredients
- 1 (4-5 lbs/1.8-2.3 kg) standing rib roast - 3 bone minimum
- 6-8 cloves garlic, smashed
- 1-2 shallots, chopped
- 3-4 sprigs thyme
- ½ cup (125 mL) full bodied, dry, red wine - Cabernet Sauvignon or Merlot
- tbsp (15 mL) corn starch
- ¼ cup (60 mL) warm water
- 1 carton (480 mL) CAMPBELL'S Stock First ? Beef stock
Preparation
- Cook roast in a roasting pan at 350⁰F (180⁰C) until just before desired doneness, approximately 2 hours Remove roast from oven and rest, covered; on a carving board or serving platter.
- While the roast is resting, pour off excess fat from roasting pan and place over medium-high heat. Add garlic and shallots and sauté 1-2 minutes.
- Add thyme and red wine to deglaze pan, scraping up any browned bits from bottom of pan and simmer until wine is almost cooked dry.
- In bowl, dissolve the corn starch into the warm water. Add beef stock to the pan and simmer until reduced by half. Gradually add corn starch mixture, an ounce or two at a time, until sauce reaches a slightly thickened consistency; it should just coat the back of a spoon.
- Slice roast and serve with red wine and shallot jus.
Cook commentary
Prep Time: 10 min.
Cook Time: 2 hr. 30 min.
Serves: 6 people
*Nutritional Information (Per Serving)
760 Calories
61g Fat
290mg Sodium
6g Carbohydrate
0g Dietary Fibre
44g Protein
4% Daily Value Calcium
No comment