A Truly Regal Roast… Prime Rib with a Garlic & Herb Crust with a Red Wine Sauce

Name: A Truly Regal Roast… Prime Rib with a Garlic & Herb Crust with a Red Wine Sauce
Ingredients: 4 ribs roast (8 1/2 to 9 1/2 pounds), well trimmed with a thin layer of fat remaining on top (ask the butcher to cut the meat off the bone, crack the ribs and tie the meat back in place); 20 garlic of cloves, minced or pressed through a garlic press; 1 rounded tablespoon Kosher or sea salt; Lots of freshly ground black pepper (lots); 2 tablespoons chopped fresh thyme (or 1 1/2 teaspoons aromatic dried); 2 rounded teaspoons chopped fresh rosemary; Extra-virgin olive oil, as needed, to lubricate the meat; 4 1/2 tablespoons Clarified Butter; 4 tablespoons unbleached all-purpose flour; 2 large shallots, minced; 8 ounces fresh button mushrooms, wiped clean and chopped (to yield 1 cup); 3 cups Beef or Veal Stock; 1 cup dry red wine; 1 generous teaspoon tomato paste; Kosher or sea salt and freshly ground black pepper to taste; 2 tablespoons port wine (preferably vintage, but a high-quality ruby port is perfectly acceptable); 1 tablespoon whole butter or thick crème fraiche, as a final enrichment (optional)

www.laurengroveman.com

Experience royal hospitality with a Prime Rib roast infused with garlic and herbs, served with rich red wine sauce. Perfect for special occasions!

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Ingredients

4 ribs roast (8 1/2 to 9 1/2 pounds), well trimmed with a thin layer of fat remaining on top (ask the butcher to cut the meat off the bone, crack the ribs and tie the meat back in place)
20 garlic of cloves, minced or pressed through a garlic press
1 rounded tablespoon Kosher or sea salt
Lots of freshly ground black pepper (lots)
2 tablespoons chopped fresh thyme (or 1 1/2 teaspoons aromatic dried)
2 rounded teaspoons chopped fresh rosemary
Extra-virgin olive oil, as needed, to lubricate the meat
4 1/2 tablespoons Clarified Butter
4 tablespoons unbleached all-purpose flour
2 large shallots, minced
8 ounces fresh button mushrooms, wiped clean and chopped (to yield 1 cup)
3 cups Beef or Veal Stock
1 cup dry red wine
1 generous teaspoon tomato paste
Kosher or sea salt and freshly ground black pepper to taste
2 tablespoons port wine (preferably vintage, but a high-quality ruby port is perfectly acceptable)
1 tablespoon whole butter or thick crème fraiche, as a final enrichment (optional)