Chef James Holiday Prime Rib With Cabernet And Drie

Name: Chef James Holiday Prime Rib With Cabernet And Dried Cherry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 wine; 4 ounces dried cherries; 2 2/3 tablespoons unsalted butter; 2 tablespoons all-purpose flour, or as needed

Servings: persons

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 wine
4 ounces dried cherries
2 2/3 tablespoons unsalted butter
2 tablespoons all-purpose flour, or as needed

1
Preheat oven to 325 degrees F (165 degrees C).
2
Mix rosemary, garlic, and olive oil in a bowl. Rub standing rib roast with mixture and season liberally with kosher salt and black pepper.
3
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.
4
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.
5
Transfer roast from skillet to a serving platter, retaining pan drippings and vegetables; let rest at least 30 minutes before slicing.
6
About 15 minutes before serving, combine red wine 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 wine, about 10 minutes, stirring occasionally; remove from heat.
7
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.

296

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 sprigs fresh rosemary, chopped, 4 cloves garlic, chopped, 2 tablespoons olive oil, 1 (6 pound) standing beef rib roast, and more.

Yes, Chef James Holiday Prime Rib With Cabernet And Dried Cherry Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chef James Holiday Prime Rib With Cabernet And Dried Cherry Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions