Roasted Prime Rib with Thyme and Marsala

Name: Roasted Prime Rib with Thyme and Marsala
Prep time: 3 h 20 min
Cook time: 3 h 20 min
Total time: 3 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 3 Tbsps arrowroot; 1 teaspoons freshly ground black pepper; 1 teaspoon freshly ground black pepper; 1 Tbsp chopped fresh thyme; 3 cloves garlic, minced; 1 Tbsp kosher salt; 2 teaspoons kosher salt; 473 milliliters low-sodium beef broth; 237 milliliters sweet marsala; 3 kgs bone-in beef prime rib roast, trussed; 3 Tbsps unsalted butter, at room temperature, cut into 1/2-inch pieces

Roasted Prime Rib with Thyme and Marsala takes about 3 hours and 20 minutes from beginning to end. For $10.21 per serving, you get a main course that serves 6. One portion of this dish contains around 63g of protein, 126g of fat, and a total of 1491 calories. Head to the store and pick up arrowroot, beef prime rib roast, kosher salt, and a few other things to make it today. valentin day will be even more special with this recipe. It is a good option if you're following a gluten free and דל פחמימות, diet.

Instructions

Watch how to make this recipe.

For the beef: Allow the beef to stand at room temperature before roasting, 30 minutes.

Ingredients you will need

Beef

Place an oven rack in the center of the oven. Preheat the oven to 425 degrees F.

Equipment you will use

Oven

Mix together the thyme, salt, pepper and garlic in a small bowl. Make 1-inch-long, 1/2-inch-deep slits all over the meat using a paring knife. Rub the garlic mixture into the slits and onto the rest of the meat.

Ingredients you will need

Garlic

Pepper

Thyme

Meat

Salt

Dry Seasoning Rub

Equipment you will use

Knife

Bowl

Place the meat, fat-side up, in a shallow roasting pan. Roast for 45 minutes. Cover the meat with foil and continue to roast until a meat thermometer inserted straight down into the center of the meat registers 145 degrees F for medium-rare, 65 to 75 minutes.

Ingredients you will need

Meat

Equipment you will use

Kitchen Thermometer

Roasting Pan

Aluminum Foil

Place the roast on a baking sheet and tent with foil. Allow to rest for 20 minutes.

Equipment you will use

Baking Sheet

Aluminum Foil

Combine any juices from the rested meat with the broth, marsala, arrowroot and thyme in a medium saucepan. Bring to a boil, stirring constantly. Reduce the heat and simmer until thick, 20 minutes.

Ingredients you will need

Arrowroot

Marsala

Broth

Thyme

Meat

Equipment you will use

Sauce Pan

Whisk in the butter until smooth and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Butter

Equipment you will use

Whisk

Pour the sauce into a serving pitcher. Slice the roast into 1/2-inch-thick slices and arrange on a platter.

Ingredients you will need

Sauce

Serve the sauce alongside.

Ingredients you will need

Sauce

Equipment

Ingredients

Servings:

3Tbsps

arrowroot 1teaspoons

freshly ground black pepper 1teaspoon

freshly ground black pepper 1Tbsp

chopped fresh thyme 3cloves

garlic, minced 1Tbsp

kosher salt 2teaspoons

kosher salt 473milliliters

low-sodium beef broth 237milliliters

sweet marsala 3kgs

bone-in beef prime rib roast, trussed 3Tbsps

unsalted butter, at room temperature, cut into 1/2-inch pieces

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Prime Rib works really well with Pinot Noir, Merlot, and Cabernet Sauvignon. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. One wine you could try is SeaGlass rosé of Pinot Noir. It has 4.4 out of 5 stars and a bottle costs about 12 dollars.

SeaGlass Rose of Pinot Noir

A beautiful reflection of Monterey County’s pristine coastal terroir, the Rosé opens with fragrant wild strawberries and dried rose petals on the nose. Flavors of juicy cherry andripe raspberry are balanced by refreshing acidity and a crisp, clean finish. This vibrant wine is a diverse menu partner, pairing exceptionally well with prosciutto and melon or crab cakes with spicy aioli.