Prep 45 mins
Cook 2 hrs
This is a variation of 2 different recipes from Bon Appetit. It does take awhile, but the actual hands-on time isn't bad. I made this for Christmas Eve dinner and it was a HUGE hit.
- 9 lbs prime rib roast
- 1 tablespoon olive oil
- 4 garlic cloves, crushed
- 6 medium onions, peeled and quartered
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 2 1⁄2 cups beef broth
- 1 3⁄4 cups port wine
- 1 1⁄4 cups dry red wine
- 1 bay leaf
- 4 large fresh thyme sprigs
- 4 large fresh parsley sprigs
- 3 large fresh rosemary sprigs
- 2 tablespoons butter, room temperature
- 2 tablespoons flour
- Position rack in center of oven and preheat to 450.
- Place beef, fat side up, in large roasting pan that has a cover. Rub with garlic, olive oil, salt, and pepper. Roast beef for 20 minute.
- Reduce oven temp to 350. Place onions around beef. Cover and roast for about 2 hours or until meat thermometer inserted into center of meat reads 135. Baste every half hour or so.
- After meat has been in 1 hour, combine broth, port, wine, and herbs in saucepan. Boil until mixture is reduced to 2 cups. Remove from heat and discard herbs.
- Once beef is done, transfer to a platter with onions and tent with foil for 30 minute
- Pour off fat from roasting pan and mix juices and browned bits into wine sauce. Bring to a boil. Mix butter and flour together and whisk into sauce to thicken.
- Slice beef and serve with sauce.
This is DELICIOUS!!!!!! I have tried several of your recipes and they are all so good. You must be an amazing chef!