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Chef James Holiday Prime Rib With Cabernet And Dried Cherry Sauce

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Recipe Summary Chef James Holiday Prime Rib With Cabernet And Dried Cherry Sauce

This is a family favorite!

Ingredients | James Collinson Linkedin

4 sprigs fresh rosemary, chopped

4 cloves garlic, chopped

2 tablespoons olive oil

1 (6 pound) standing beef rib roast

kosher salt and ground black pepper to taste

3 carrots, chopped

3 ribs celery, chopped

2 small onions, chopped

2 cups low-sodium beef broth

2 cups Cabernet Sauvignon wine

4 ounces dried cherries

2 ⅔ tablespoons unsalted butter

2 tablespoons all-purpose flour, or as needed

Directions

Preheat oven to 325 degrees F (165 degrees C).

Mix rosemary, garlic, and olive oil in a bowl. Rub standing rib roast with mixture and season liberally with kosher salt and black pepper.

Heat an 11-inch cast-iron skillet over medium-high heat until skillet is very hot. Brown standing rib roast on all sides in the hot skillet, 3 to 5 minutes per side. Remove meat from skillet. Cook and stir carrots, celery, and onions in the hot skillet until slightly browned; stir beef broth into vegetables. Place roast on top of vegetables in skillet.

Roast meat in the preheated oven until an instant-read meat thermometer inserted into the middle reads 120 degrees F (49 degrees C), about 2 1/2 hours.

Transfer roast from skillet to a serving platter, retaining pan drippings and vegetables; let rest at least 30 minutes before slicing.

About 15 minutes before serving, combine red wine with dried cherries in a saucepan over medium heat; bring to a boil and reduce heat to low. Simmer until cherries have absorbed all the wine, about 10 minutes, stirring occasionally; remove from heat.

Melt butter in a separate saucepan over medium heat and whisk flour into hot butter to make a paste. Strain reserved pan juices into cherries using a fine mesh strainer. Bring cherry sauce with pan juices to a boil. Stir flour paste into sauce, reduce heat to low, and simmer until thickened, about 5 minutes. Season sauce with salt and black pepper. Serve sauce with roast.

Info | James Collinson Linkedin

prep: 30 mins cook: 2 hrs 45 mins additional: 30 mins total: 3 hrs 45 mins Servings: 8 Yield: 1 standing rib roast

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