Chef James Holiday Prime Rib with Cabernet and Dried Cherry Sauce

Name: Chef James Holiday Prime Rib with Cabernet and Dried Cherry Sauce
Prep time: 3 h 45 min
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 1
Cuisine: Global
Ingredients: 473 milliliters Cabernet Sauvignon wine; 3 carrots, chopped; 3 ribs celery, chopped; 113 grams dried cherries; 4 sprigs fresh rosemary, chopped; 4 cloves garlic, chopped; 1 serving kosher salt and ground black pepper to taste; 473 milliliters low-sodium beef broth; 2 Tbsps olive oil; 2 smalls onions, chopped; 3 kilograms standing beef rib roast; 3 Tbsps unsalted butter

Chef James Holiday Prime Rib with Cabernet and Dried Cherry Sauce

You can never have too many main course recipes, so give Chef James Holiday Prime Rib with Cabernet and Dried Cherry Sauce a try. Watching your figure? This gluten free, primal, and דל פחמימות, recipe has 9621 calories, 392g of protein, and 783g of fat per serving. This recipe serves 1. If you have cherries, standing beef rib roast, olive oil, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It can be enjoyed any time, but it is especially good for valentin day. From preparation to the plate, this recipe takes approximately 3 hours and 45 minutes.

Instructions

Preheat oven to 325 degrees F (165 degrees C).

Equipment you will use

Oven

Mix rosemary, garlic, and olive oil in a bowl. Rub standing rib roast with mixture and season liberally with kosher salt and black pepper.

Ingredients you will need

Salt And Pepper

Prime Rib

Olive Oil

Rosemary

Garlic

Dry Seasoning Rub

Equipment you will use

Bowl

Heat an 11-inch cast-iron skillet over medium-high heat until skillet is very hot. Brown standing rib roast on all sides in the hot skillet, 3 to 5 minutes per side.

Ingredients you will need

Prime Rib

Equipment you will use

Frying Pan

Remove meat from skillet. Cook and stir carrots, celery, and onions in the hot skillet until slightly browned; stir beef broth into vegetables.

Ingredients you will need

Beef Broth

Vegetable

Carrot

Celery

Onion

Meat

Equipment you will use

Frying Pan

Place roast on top of vegetables in skillet.

Ingredients you will need

Vegetable

Equipment you will use

Frying Pan

Roast meat in the preheated oven until an instant-read meat thermometer inserted into the middle reads 120 degrees F (49 degrees C), about 2 1/2 hours.

Ingredients you will need

Meat

Equipment you will use

Kitchen Thermometer

Oven

Transfer roast from skillet to a serving platter, retaining pan drippings and vegetables; let rest at least 30 minutes before slicing.

Ingredients you will need

Vegetable

Equipment you will use

Frying Pan

About 15 minutes before serving, combine red wine with dried cherries in a saucepan over medium heat; bring to a boil and reduce heat to low. Simmer until cherries have absorbed all the wine, about 10 minutes, stirring occasionally; remove from heat.

Ingredients you will need

Dried Cherries

Cherries

Wine

Equipment you will use

Sauce Pan

Melt butter in a separate saucepan over medium heat and whisk flour into hot butter to make a paste. Strain reserved pan juices into cherries using a fine mesh strainer. Bring cherry sauce with pan juices to a boil. Stir flour paste into sauce, reduce heat to low, and simmer until thickened, about 5 minutes. Season sauce with salt and black pepper.

Ingredients you will need

Salt And Pepper

Cherries

Butter