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Prime Rib Roast with Merlot Gravy

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Total Time 2 hours 50 minutes
Course Main Course
Servings 4

Ingredients
  

  • 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

Instructions
 

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.

Notes

Recipe Courtesy of Gourmet
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