This prime rib roast with merlot gravy recipe is an exquisite culinary delight, offering a succulent, tender roast paired with a rich and velvety merlot gravy that tantalizes the taste buds with its savory perfection.
Prime Rib Roast with Merlot Gravy
- 2-rib tied prime beef rib roast (from small end; about 4 ½ pound trimmed)
- 2 teaspoons kosher salt
- 3 ounces pearl onions (about 16)
- 3 carrots
- 3 celery ribs
- 2 Portobello mushrooms
- 2 ½ tablespoons vegetable oil
- 1 ½ cups Merlot or other dry red wine
- 1 cup veal or beef demiglace
- 2 tablespoons red-currant jelly
- ¾ teaspoon drained bottled horseradish
- 3 tablespoon chopped fresh flat-leafed parsley leaves
Prepare the beef:
- Put beef, fat side up, in a shallow flameproof roasting pan.
- Sprinkle salt over top and season with pepper.
- Roast beef in lower third of oven 20 minutes.
- Reduce oven temperature to 350°F. and roast beef 1 hour and 15 minutes more, or until a meat thermometer inserted 2 inches into center of meat registers 115°F.
- Transfer beef to a cutting board, reserving pan juices in pan, and let stand 25 minutes. Beef will continue to cook as it stands, reaching 125°. (medium-rare).
Prepare vegetables while beef is roasting:
- Trim onions. Diagonally cut carrots and celery into think slices. Remove stems from mushrooms and cut each cap into 8 wedges. In a large skillet cook onions in 1 1/2 tablespoon oil over moderately low heat, stirring occasionally, until softened and golden, about 8 minutes.
- With a slotted spoon transfer onions to a bowl and cook carrots and celery in remaining tablespoon oil over moderate heat, stirring, until carrots are crisp-tender. Add mushrooms and cook, stirring, until liquid mushrooms give off is evaporated. Transfer vegetables to bowl and season with salt and pepper.
- While beef is standing, skim fat from pan juices and reserve 4 tablespoons fat for Yorkshire puddings.
- On top of stove add wine to roasting pan and simmer over moderately high heat, scrapping up brown bits, until reduced to about 1/2 cup. Add demiglace, jelly, horseradish, vegetables, parsley, and salt and pepper to taste and simmer, stirring occasionally, until heated through.
- Discard string and with a sharp knife remove rib bones. Thinly slice beef and serve over Yorkshire puddings with gravy.