Prime Rib

If you love Prime Rib, this is for YOU!!!

• Ready In: 3 hrs 15 mins
• Serves: 4-6

Ingredients

• 1 (6 lb)  prime rib roast
• 5  cloves garlic, smashed
•  rosemary, roughly chopped
•  thyme, roughly chopped
•  salt and pepper
•  oil
• 2  carrots, cut in chunks
• 2  potatoes, peeled & cut in chunks
• 1  onion, cut in half
• 2  cups  cabernet sauvignon wine
• 1  pinch sugar
• 1⁄4 cup water or 1⁄4 cup beef drippings
• 2  tablespoons  chopped parsley

Directions

1. Preheat oven to 325 degrees Place the roast, rib side down, in a large roasting pan.
2. In a small bowl mash together garlic, rosemary, thyme, salt, pepper and oil to make a paste.
3. Smear the paste generously over the entire roast.
4. Scatter the vegetables around the meat and drizzle with oil.
5. Roast for about 1 1/2-2 hours or approximately 20 minutes per pound for medium-rare.
6. Check the internal temperature of the roast in several places with an instant-read thermometer, it should register 120-125 degrees for medium rare.
7. Remove the beef to a carving board and allow to rest for 20 minutes to let the juices settle.
8. Remove the vegetables and set aside.
9. Pour the pan juices into a fat separator so you can use the broth for the au jus and save the fat for Yorkshire pudding.
10. Place the roasting pan over medium-high heat.
11. Add the cabernet and scrape up the brown bits in the bottom of the pan.
12. Add sugar, water/beef drippings, reserved vegetables and parsley Season with salt and pepper.
13. Continue to cook until the wine is reduced by half, about 5 minutes.
14. Strain the sauce through a sieve to remove the solids before serving.