Melt-in-Your-Mouth Prime Rib Recipe for Food Lovers
Welcome to my latest creation, dear wine enthusiasts and foodies – the Prime Rib With Cabernet Jus Recipe! Are you ready for an unprecedented tasting experience? With this recipe, I’ve combined tender prime rib with a rich and flavorful cabernet sauvignon jus that will leave your taste buds tingling with utter satisfaction.
As a sommelier, I know that pairing wine with food is an art. And in this recipe, I’ve blended the robust flavors of red wine just perfectly with the meltingly tender prime rib roast that will take center stage of your holiday table or special occasion.
Let’s talk about the main ingredient – the prime rib roast. One bite of this succulent meat will leave you in awe, as it’s known for its tenderness and marbling that add a deep richness to any dish. When cooked to perfection, the prime rib roast brings out its full flavors and creates a culinary masterpiece that satisfies not just your taste buds but also your soul.
And here’s where the magic happens – the cabernet jus. Made from rich beef stock, ruby port, and two 750 ml bottles of cabernet sauvignon wine, this bold sauce complements the juicy prime rib in ways you’ve never imagined before. It adds layers of complexity and depth to the dish, giving it an extra dimension of flavor that will send your guests to heaven.
So join me on this culinary journey and discover a new level of culinary excellence with my Prime Rib With Cabernet Jus Recipe. Your family and friends won’t be able to resist its irresistible charm, and neither will you!
Why You’ll Love This Recipe
Are you looking for a show-stopping main dish for a special occasion? Look no further than this Prime Rib with Cabernet Jus recipe! You’ll love this recipe, and I’m going to tell you why.
First of all, this recipe features prime rib, which is one of the most luxurious cuts of beef out there. It’s juicy, flavorful, and tender, making it perfect for a special meal. And when you cook it just right – as this recipe will teach you how to do – it’s truly a sight to behold.
But this recipe goes beyond just cooking up a great roast. The cabernet jus that accompanies the prime rib takes it to the next level. It’s a rich, flavorful sauce that’s made with red wine, beef broth or canned broth, and shallots, garlic cloves, bay leaves and dried thyme that Infuse their own flavorings into the meat while roasting in the oven.
This jus adds an element of elegance to the dish that makes it perfect for entertaining or impressing your loved ones at a special dinner. It’s also versatile and can be used as an accompaniment for other dishes like steak or braised short ribs.
So if you’re looking for a memorable main course that will leave your guests raving, give this Prime Rib with Cabernet Jus recipe a try. You won’t be disappointed!
Ingredient List
This Prime Rib with Cabernet Jus recipe is a luxurious dish that will impress anyone at any dinner party. To make this succulent prime rib, you will need the following ingredients:
Ingredients:
- 6 pounds bone-in standing rib roast
- 5 garlic cloves, smashed
- 2 sprigs fresh rosemary
- 2 teaspoons dried thyme
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 (750 ml) bottles cabernet sauvignon wine
- 2 cups beef stock or canned broth
- 3 cups ruby port
- 3 large garlic cloves, peeled and smashed
- 3 bay leaves
- 1 shallot, chopped
- 1 ½ teaspoons dried thyme
- 2 cups beef broth or canned broth
- 1 cup + 1 tablespoon unsalted butter, cut into small pieces and chilled
- Fresh parsley sprigs, for garnish
This recipe requires high-quality ingredients, so don’t skimp on the meat and wine! The prime rib must be at room temperature before roasting, so take it out of the refrigerator two hours before cooking. This allows the meat to cook evenly and develop a beautiful crust on the outside while remaining juicy inside.
The Recipe How-To
Step 1: Preheat the oven to 450°F.
Step 2: In a roasting pan, place the prime rib (rib roast) bone-side down.
Step 3: Mix together 5 smashed garlic cloves, fresh rosemary sprig, dried thyme, and salt and pepper in a small bowl. Rub the mixture all over the prime rib roast.
Step 4: Place the roasting pan in the oven and turn down the temperature to 325°F. Roast for about 15-20 minutes per pound or until your thermometer reads your desired temperature (135°F for medium-rare).
Making the Cabernet Jus
Step 1: After removing the roasted prime rib from the pan, pour off all but about two tablespoons of fat from the pan into a heat-safe bowl.
Step 2: Place the roasting pan on medium heat and add one diced shallot and three peeled garlic cloves into it. Sauté until soft and golden brown.
Step 3: Add in one cup of canned beef broth and two cups of red wine (we like cabernet sauvignon for this recipe). Bring it to a boil, while scraping up any bits stuck to the bottom of the pan.
Step 4: Once boiling, reduce heat to low and simmer for around 10 minutes or until it is reduced by half.
Step 5: At this point, you can remove the herbs (thyme, bay leaves) from the pot and then whisk in one tablespoon of unsalted butter.
Serving & Pairing
Before cutting into your prime rib roast, let it rest for at least 20 minutes as this will help keep your meat juicy.
For serving with your Cabernet Jus Recipe try Garlic Mashed Potatoes, or Roasted Root Vegetables.
Tips for Perfect Results
- Make sure to let your prime rib roast sit out at room temperature for at least an hour before roasting.
- Always allow meat to rest before serving. In this case, 20 minutes is ideal.
- Carve the prime rib slowly and methodically against the grain to achieve perfect slices.
Substitutions and Variations
There is no need to use prime rib for this recipe. Any rib roast (such as beef wagyu) will do. Red wine cabernet can be substituted with a ruby port for an added sweetness, or check out our other Wine Au Jus Variations.
FAQ
Q: Can I make Cabernet Jus from scratch without roasting a Prime Rib?
A: Yes! Our recipe calls for beef stock, canned broth, and red wine (cabernet sauvignon). Check out our recipe above.
Conclusion
This recipe calls for a beautifully roasted prime rib with a stunning red wine cabernet jus.
Substitutions and Variations
While there are many ways to tweak this recipe based on personal preferences, here are a few suggestions for substitutions and variations.
First, if you don’t have cabernet sauvignon on hand, you can use another dry red wine such as merlot or pinot noir. Just be sure that it has enough tannins to stand up to the richness of the prime rib.
If you’re not a fan of beef broth or canned broth, you can substitute homemade beef stock for even more depth of flavor. Additionally, you could try using chicken broth or vegetable broth for a lighter jus.
For those who want to experiment with different herbs or spices, try adding in some mustard seed, chopped fresh thyme, or freshly ground black pepper to the cabernet mixture before simmering. This will give your jus an extra kick of flavor.
If you want to switch things up and use a different cut of meat, try making this recipe with a ribeye roast or braised short ribs instead. Both will pair well with the cabernet jus and offer a slightly different texture and flavor profile.
Finally, for those who are looking for some extra kick with their prime rib, consider serving it with horseradish sauce on the side. This tangy and spicy sauce pairs perfectly with the rich flavor of the beef and adds an extra layer of complexity to the dish.
No matter what variations you choose to make, be sure to experiment and have fun while cooking! And don’t be afraid to take inspiration from famous chefs like Bobby Flay or Tyler Florence as you mix things up in your own kitchen.
Serving and Pairing
When it comes to serving and pairing the prime rib with cabernet jus recipe, there are a few things to consider. First and foremost, you’ll want to make sure you have an appropriate amount of food for your guests. A standing rib roast typically yields about 1 pound of meat per person, so plan accordingly.
When it’s time to serve, slice the meat against the grain for maximum tenderness. Spoon some of the delicious cabernet jus over each portion for added flavor and moisture. For a pop of color and freshness, garnish with a sprig of fresh parsley.
As for pairing, the rich flavors and textures of the prime rib call for a full-bodied red wine that can stand up to its intensity. Of course, the obvious choice here is a Cabernet Sauvignon – preferably one that’s from the Napa Valley region in California.
For an extra special touch, consider serving some braised short ribs or steak alongside your prime rib. These hearty dishes can be prepared in advance and will complement the flavors of both the meat and wine perfectly.
If you’re feeling adventurous, try adding a dollop of horseradish sauce or some mustard seed to your plate. These bold flavors will help cut through the richness of the meat and enhance the overall dining experience.
In conclusion, serving and pairing prime rib with cabernet jus can be a truly unforgettable experience when done right. With some careful planning and consideration, your meal is sure to be a hit with all who gather around your table.
Make-Ahead, Storing and Reheating
One of the great things about this recipe is that it can be made ahead of time, making it perfect for hosting dinner parties or special occasions. Simply prepare the prime rib cabernet jus according to the instructions above, and store in an airtight container in the refrigerator until ready to serve.
To reheat, simply pour the cabernet sauce into a saucepan over medium-low heat, stirring occasionally until warmed through. Be sure not to boil the sauce as this can cause it to separate.
If you have any leftover prime rib roast, simply wrap it tightly in foil or plastic wrap and store in the refrigerator for up to 3-4 days. To reheat, place in a 325-degree Fahrenheit oven for about 10-15 minutes, or until warmed through.
As for the wine jus and roast drippings, these can be stored in separate containers in the refrigerator for up to 5 days. When you’re ready to use them again, simply reheat on low heat on the stove or microwave until warmed through.
Remember, when reheating any leftovers, it’s important to avoid overcooking as this can make the meat dry and tough. Keep an eye on the temperature and take out of the oven or stovetop once properly warmed through.
With these tips for make-ahead, storing and reheating your prime rib with cabernet jus recipe, you’ll always be able to enjoy this delicious dish even on your busiest days!
Tips for Perfect Results
Cooking a perfect prime rib roast can be intimidating for some; however, with a few tips and tricks, you will impress your guests with juicy and tender meat.
Here are some helpful tips to guarantee success:
1. Bring the meat to room temperature before cooking. This will ensure even cooking and juices distributed throughout the roast.
2. Season the meat generously with salt and pepper at least 24 hours in advance. The salt helps to tenderize the meat and locks in the flavor while the pepper provides depth in taste that is essential when paired with Cabernet Jus recipe.
3. Use a digital thermometer to avoid overcooking or undercooking of the meat. Insert it into the thickest part of the roast, being careful not to touch any bone as this will give you an inaccurate reading.
4. Baste the meat every 30 minutes with its fat juices for added moisture while roasting.
5. Letting the roast “rest” is crucial before carving it. This resting period of at least 20 minutes allows the juices of the meat to redistribute themselves, making it juicier and tender.
6. For maximum flavor, use prime rib roast that has a layer of fat still attached to it, which adds juiciness and enhances its taste.
Remember these tips as you get ready to prepare this amazing Prime Rib with Cabernet Jus recipe, which will make sure that your dinner is up to par with steakhouse standards and impress everyone at your dinner table!
Bottom Line
In conclusion, the Prime Rib with Cabernet Jus recipe is a must-try for all meat lovers out there. The perfect prime rib roast with a flavorful wine sauce is a treat that will tantalize your taste buds and make you come back for more. This dish is perfect for special occasions or even a delightful weekend dinner. With easy-to-find ingredients and a simple recipe, you can quickly whip up this fantastic meal in no time.
To truly appreciate the flavors of this dish, pairing it with a bold Cabernet Sauvignon is highly recommended. The rich berry notes and tannic finish complement the succulent beef effortlessly. Therefore, I urge you to go out and try this Prime Rib with Cabernet Jus recipe with your favorite bottle of Cabernet Sauvignon. Trust me; it’ll be an experience you won’t forget.
In addition, don’t be afraid to make substitutions or variations to this recipe to personalize it further. Try adding horseradish sauce or mustard seed to give it a different twist or experiment with other wines like Pinot Noir or Merlot to see how they complement the dish. The options are endless.
In conclusion, the Prime Rib with Cabernet Jus recipe is not just a delicious meal, but also an opportunity to get creative in the kitchen and indulge in new taste sensations. Give it a go; your taste buds will thank you for it!
Prime Rib With Cabernet Jus Recipe
Ingredients
Jus
- 2 (750 ml) bottles cabernet sauvignon wine
- 4 cups beef stock or 4 cups canned broth
- 2 cups ruby port
- 3 large garlic cloves, peeled and slightly crushed
- 1 large shallot, peeled, halved
- 2 bay leaves
- 1 teaspoon dried thyme
Prime rib
- 6 lbs boneless prime rib roast
- 4 large garlic cloves, pressed
- 2 teaspoons dried thyme, crushed in hand
- salt & freshly ground black pepper
- fresh parsley sprig, f or garnish
Instructions
- In a large non-aluminum saucepan or pot, combine the jus ingredients: carbernet, stock, port, peeled garlic cloves, shallot, bay leaves, and dried thyme.
- Simmer until mixture reduces to 2 cups, about 1 hour.
- (Note: Cabernet reduction can be prepared 2 days ahead, which gives the flavors time to meld nicely; cool, cover and refrigerate.).
- Preheat oven to 450 degrees F.
- Place the prime rib fat-side-up in a heavy baking pan (13x9x2-inch), and rub it all over with the pressed garlic and 2 teaspoons dried/crushed thyme, then season generously with salt and freshly ground black pepper.
- Roast in 450 degree oven for 30 minutes, then reduce temperature to 200 degrees F, tent the pan with foil, and continue roasting until a meat thermometer inserted into the center registers a rare 118 degrees F, about 2 1/2 hours (depending on cut and oven).
- (Alternately, instead of the slow roasting method you can follow what the recipe originally called for: 450 degrees F for 1 hour, tent with foil, then continue until it reads 118 degrees, about 35 minutes.).
- Transfer the meat to a serving platter, cover loosely with foil, and let stand for 20 minutes.
- About 5 minutes before serving, pour off all the fat from the roasting pan and place it over medium-high heat.
- Add the cabernet reduction to the pan and bring it to a boil – make sure to scrape up all the tasty browned bits – and season to taste with salt and pepper; pour the jus into a sauceboat.
- Garnish the beef serving platter with sprigs of parsley.
- Carve the beef and serve, passing the jus separately.