chef james holiday prime rib with cabernet and dried cherry sauce

Ingredients

• Servings: 1
• 4 sprigs fresh rosemary, chopped
• 4 cloves garlic, chopped
• 2 tablespoons olive oil
• 1 (6 pound) standing beef rib roast
• kosher salt and ground black pepper to taste
• 3 carrots, chopped
• 3 ribs celery, chopped
• 2 small onions, chopped
• 2 cups low-sodium beef broth
• 2 cups cabernet sauvignon
• 4 ounces dried cherries
• 2 2/3 tablespoons unsalted butter
• 2 tablespoons all-purpose flour, or as needed

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 45 mins

Ready Time: 3 hrs 45 mins


• preheat oven to 325 degrees f (165 degrees c).
• mix rosemary, garlic, and olive oil in a bowl. rub standing rib roast with mixture and season liberally with kosher salt and black pepper.
• heat an 11-inch cast-iron skillet over medium-high heat until skillet is very hot. brown standing rib roast on all sides in the hot skillet, 3 to 5 minutes per side. remove meat from skillet. cook and stir carrots, celery, and onions in the hot skillet until slightly browned; stir beef broth into vegetables. place roast on top of vegetables in skillet.
• roast meat in the preheated oven until an instant-read meat thermometer inserted into the middle reads 120 degrees f (49 degrees c), about 2 1/2 hours.
• transfer roast from skillet to a serving platter, retaining pan drippings and vegetables; let rest at least 30 minutes before slicing.
• about 15 minutes before serving, combine red with dried cherries in a saucepan over medium heat; bring to a boil and reduce heat to low. simmer until cherries have absorbed all the , about 10 minutes, stirring occasionally; remove from heat.
• melt butter in a separate saucepan over medium heat and whisk flour into hot butter to make a paste. strain reserved pan juices into cherries using a fine mesh strainer. bring cherry sauce with pan juices to a boil. stir flour paste into sauce, reduce heat to low, and simmer until thickened, about 5 minutes. season sauce with salt and black pepper. serve sauce with roast.