Salt-and-Pepper-Crusted Prime Rib with Sage Jus

Name: Salt-and-Pepper-Crusted Prime Rib with Sage Jus
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 10
Cuisine: Global
Ingredients: 8 bay leaves; 1 liters beef stock or low-sodium broth; 237 milliliters dry red wine; 2 Tbsps all-purpose flour; 1 head garlic, cloves crushed, plus 4 cloves thinly sliced; 10 servings Kosher salt and freshly ground pepper; 1 onion, thinly sliced; 3 Tbsps freshly cracked black peppercorns; 6 kilograms prime rib bone-in roast, tied; 20 larges sage sprigs; 8 shallots, peeled and halved; 20 larges thyme sprigs; 473 milliliters water

Salt-and-Pepper-Crusted Prime Rib with Sage Jus might be just the main course you are searching for. This recipe serves 10. One serving contains 1972 calories, 90g of protein, and 169g of fat. It will be a hit at your valentin day event. It is a good option if you're following a dairy free diet. Head to the store and pick up sage sprigs, thyme sprigs, onion, and a few other things to make it today. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. From preparation to the plate, this recipe takes roughly 4 hours.

Instructions

Preheat the oven to 40

Equipment you will use

Oven

Set the meat in a large roasting pan, fat side up. Season the meat generously with salt and pepper. Around the roast, scatter 10 sprigs each of sage and thyme, 6 of the bay leaves, the shallots and the crushed garlic cloves.

Ingredients you will need

Salt And Pepper

Whole Garlic Cloves

Bay Leaves

Shallot

Thyme

Meat

Sage

Equipment you will use

Roasting Pan

Pour in 1 cup of the water and roast for 45 minutes. Reduce the temperature to 27

Ingredients you will need

Water

Roast the meat for about 2 hours and 15 minutes longer, adding the remaining 1 cup of water to the pan as the juices evaporate. The roast is done when an instant-read thermometer inserted in the thickest part registers 13

Ingredients you will need

Water

Meat

Equipment you will use

Kitchen Thermometer

Frying Pan

Transfer the roast to a large carving board.

Pour the fat in the roasting pan into a large heatproof bowl, stopping when you reach the syrupy pan juices at the bottom.

Equipment you will use

Roasting Pan

Bowl

Pour the pan juices into a small bowl and discard the vegetables and herbs.

Ingredients you will need

Vegetable

Herbs

Equipment you will use

Bowl

Frying Pan

Set the pan over 2 burners and add 2 tablespoons of the reserved fat.

Equipment you will use

Frying Pan

Add the onion, peppercorns and the sliced garlic, remaining 2 bay leaves and 10 sprigs each of sage and thyme. Cook over moderate heat until the onion is softened, about 8 minutes.

Ingredients you will need

Peppercorns

Bay Leaves

Garlic

Onion

Thyme

Sage

Add the wine and cook, scraping up any bits stuck to the bottom and sides of the pan.

Ingredients you will need

Wine

Equipment you will use

Frying Pan

Pour the mixture into a medium saucepan and bring to a boil over high heat.

Equipment you will use

Sauce Pan

Add the beef stock and pan juices and cook over moderate heat until slightly reduced, about 15 minutes.

Ingredients you will need

Beef Stock

Equipment you will use

Frying Pan

In a small bowl, whisk the flour with 2 tablespoons of the reserved fat.

Ingredients you will need

All Purpose Flour

Equipment you will use

Whisk

Bowl

Whisk the paste into the saucepan and simmer the gravy until thickened, about 5 minutes. Strain the gravy through a fine sieve and keep warm until ready to serve.

Ingredients you will need

Gravy