Recipe Match for Washington Cabernet
Roast Prime Rib with Red Onion Gravy
- 1 10-pound standing rib roast with 5 bones
- 1 bunch fresh rosemary
- 4 garlic cloves, peeled and crushed
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 3 large carrots, peeled and coarsely chopped
- 4 large ribs celery, coarsely chopped
- 2 large onions, peeled and coarsely chopped
- 2 heads garlic, broken into cloves
- 1 bunch fresh thyme
1. Preheat the oven to 450° F. Bring the meat to room temperature, about 30 minutes out of the refrigerator.
2. Remove the leaves from 4 of the rosemary sprigs, and chop with the crushed garlic. Transfer to a small bowl, and mix with the oil to make a paste. Season with salt and pepper. Rub the paste evenly over the meat.
3. Place the carrots, celery, onions and garlic cloves at the bottom of a roasting pan. Distribute the thyme and remaining rosemary over the vegetables, and place the meat on top. Transfer the pan to the oven, and roast for 30 minutes.
4. Lower the heat to 325° F, and continue roasting until an instant-read thermometer reads 125° F for medium rare, about 2 hours. Remove the roast from the oven, and cover loosely with foil. Let stand 30 to 40 minutes before carving. Serve with red onion gravy.
For the red onion gravy:
- 1 cup Port
- 1 cup dry red wine
- 4 tablespoons butter
- 5 medium red onions, peeled and thinly sliced
- 2 garlic cloves, finely chopped
- 2 tablespoons flour
- 3 cups chicken or beef broth
- 3 rosemary sprigs, wrapped in cheesecloth
1. Combine the Port and red wine in a saucepan over medium heat. Simmer briskly until reduced by half, about 10 minutes.
2. Melt the butter in a sauté pan over medium-high heat. Add the onions, and cook, stirring periodically, until golden-brown, about 15 minutes.
3. Add the garlic, and cook for 2 to 3 minutes. Stir in the flour until totally incorporated. Add the reduced wines, broth and rosemary, stirring. Bring to a boil, then lower the heat, and simmer for 20 minutes or until the desired thickness is reached. Remove the rosemary, and serve the gravy with the roast. Serves 8 to 10.
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