How To Cook The Perfect Charbroiled Prime Rib Roast
Chef Jonathan Collins prepares a delicious roast beef dinner perfect to pair with a glass of Cabernet Sauvingnon!
Ingredients
1 prime rib roast, 3 ribs
2 cups Cabernet Sauvignon
1/2 cup beef stock
2 tablespoons extra virgin olive oil
3 tablespoons unsalted butter
spinkle salt and pepper
Preparation
- Remove roast from refrigerator, allow roast to come up to room temperature
- Preheat oven to 450 F
- Tie roast firmly with butcher's string between each rib, season all sides with salt and pepper
- Score fat side of roast, heat cast iron or heavy bottom large skillet on high heat, add butter and oil
- Sear roast fat side down until golden, turn fat side up, roast in oven for 20 minutes
- Reduce oven temperature to 300 F, roast until thermometer reads 120 F at thick end of the roast
- Remove roast from pan, place on rack with tray to collect juices
- Return pan to high heat, deglaze with red wine, reduce by half, combine juice collected from roast
- Strain through fine sieve, bring to simmer, add butter to finish, check seasoning
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