Festive recipe of the month

You are sure to find countless turkey, gammon and rolled pork recipes over the Festive Season. We tried for something different and came across this delightful recipe for a salt and pepper crusted prime rib with a sage jus, and we adapted it from foodandwine.com. It’s a huge piece of meat and will look smashing on a Christmas table. Serve with our Evanthius Cabernet Sauvignon 2010.
FW1205WMM07
Salt-and-Pepper-Crusted Prime Rib with Sage Jus
One prime rib bone-in roast, tied
Kosher salt and freshly ground pepper
15 sage sprigs
15 thyme sprigs
8 bay leaves
8 shallots, peeled and halved
1 head garlic, cloves crushed, plus 4 cloves thinly sliced
2 cups water
1 onion, thinly sliced
3 tablespoons black pepper
1 cup dry red wine
5 cups beef stock or low-sodium broth
2 tablespoons all-purpose flour
Preheat the oven to 200°C. Set the meat in a large roasting pan, fat side up. Season the meat generously with salt and pepper. Around the roast, scatter 10 sprigs each of sage and thyme, 6 of the bay leaves, the shallots and the crushed garlic cloves. Pour in 1 cup of the water and roast for 45 minutes. Reduce the temperature to 140° and roast the meat for about 2 hours and 15 minutes longer, adding the remaining 1 cup of water to the pan as the juices evaporate.
Transfer the roast to a large carving board. Pour the fat in the roasting pan into a large heatproof bowl, stopping when you reach the syrupy pan juices at the bottom. Pour the pan juices into a small bowl and discard the vegetables and herbs.
Set the pan over 2 burners and add 2 tablespoons of the reserved fat. Add the onion, peppercorns and the sliced garlic, remaining 2 bay leaves and 10 sprigs each of sage and thyme. Cook over moderate heat until the onion is softened, about 8 minutes. Add the wine and cook, scraping up any bits stuck to the bottom and sides of the pan. Pour the mixture into a medium saucepan and bring to a boil over high heat. Add the beef stock and pan juices and cook over moderate heat until slightly reduced, about 15 minutes.
In a small bowl, whisk the flour with 2 tablespoons of the reserved fat. Whisk the paste into the saucepan and simmer the gravy until thickened, about 5 minutes. Strain the gravy through a fine sieve and keep warm until ready to serve

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