Prime Rib With Red Wine Thyme Butter Sauce Recipes

Steps:

• Cook roast:
• Let roast stand at room temperature 1 hour.
• Put oven rack in middle position and preheat oven to 450°F. Trim all but a thin layer of fat from roast, then rub roast all over with porcini powder, salt, and pepper. Transfer to a rack set in a 13- by 9-inch roasting pan. Roast beef 20 minutes, then reduce temperature to 350°F and roast until thermometer inserted into center of meat registers 110°F, 1 1/2 to 2 hours more. Transfer to a large platter and let stand, uncovered, 30 minutes. (Internal temperature of meat will rise to 130°F for medium-rare.)
• Prepare sauce while meat comes to room temperature and roasts:
• Cook halved onion, cut sides down, undisturbed, in 1 tablespoon butter in a 2-quart heavy nonreactive saucepan over moderate heat until browned well, about 4 minutes. Add chopped onion, shallots, carrot, celery, garlic, and 2 tablespoons butter and reduce heat to moderately low, then cook, covered, stirring occasionally, until chopped vegetables are softened, 8 to 10 minutes. Add tomato paste, herbs, bay leaf, peppercorns, and 2 cups wine and boil, uncovered, over moderately high heat until liquid is reduced to about 1/4 cup, 25 to 30 minutes. Pour through a fine-mesh sieve set into another 2-quart heavy saucepan, pressing on and then discarding solids.
• While wine reduces, soak porcini in boiling-hot water (2 cups) in a bowl until softened, about 20 minutes. Drain porcini in a paper-towel-lined sieve set over a bowl and reserve soaking liquid. Rinse porcini and pat dry, then finely chop. Set aside.
• Add porcini-soaking liquid, demi-glace, and remaining 1 3/4 cups wine to reduced liquid in saucepan and boil, uncovered, over moderately high heat, skimming off froth occasionally, until reduced to about 2 cups, 20 to 35 minutes. Stir in reserved porcini, then reduce heat to low and whisk in 1/2 teaspoon salt, any juices from meat accumulated on platter, and remaining 3 tablespoons butter until incorporated.
• Slice roast across the grain and serve with sauce on the side.

Steps:

• Place Reynolds® Oven Bag in roasting pan at least 2 inches deep.
• Combine wine, shallot, olive oil, Worcestershire sauce, garlic, flour, rosemary, sage, thyme, salt, and black pepper in bag. Gently knead to combine. Add beef rib roast to bag. Close bag with tie (found inside package).
• Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally.
• Preheat oven to 325 degrees F.
• Cut six 1/2-inch slits in top of bag to allow steam to escape. Insert an oven-safe meat thermometer through one of the slits into center of roast, making sure thermometer does not touch bone. Tuck ends of bag in pan.
• Place pan in oven, allowing room for bag to expand during cooking without touching heating elements, wall, or racks. Bag should not hang over pan.
• Roast until desired doneness. Allow 1 3/4 to 2 1/4 hours for medium rare (135 degrees F) or 2 1/4 to 2 3/4 hours for medium (150 degrees F). Let stand in oven bag for 15 minutes. (The temperature of the meat after standing should be 145 degrees F for medium rare or 160 degrees F for medium.) Carefully cut open top of oven bag. Remember: Always support bag with pan.
• Transfer meat to a cutting board for carving. Carefully drain juices from oven bag into baking dish; toss bag. Skim excess fat from the juices. Stir in butter, if desired. Serve hot pan juices over sliced meat.

Steps:

• Make the thyme butter: Combine the butter and thyme in a food processor and process until smooth; season with salt and pepper. Scrape the butter into a large ramekin, cover with plastic wrap and refrigerate until cold and the flavors meld, at least 2 hours and up to 48 hours.
• Make the prime rib: Remove the prime rib from the refrigerator 2 hours before roasting. Pat the surface dry with paper towels. Make 8 small slits over the surface of the fat cap with a knife and fill each slit with a whole garlic clove. Let sit at room temperature.
• Fifteen minutes before roasting, place the roast on a large cutting board, brush with canola oil and season heavily with salt and pepper.
• Preheat the oven to 450 degrees F. Place the roast bone-side down (fat-side up) in a large roasting pan fitted with a rack. Roast 20 minutes. Reduce the oven temperature to 350 degrees F and continue roasting until a digital instant-read thermometer inserted into the center and ends of the meat registers 120 degrees F to 125 degrees F for medium-rare doneness, about 3 hours. (Start checking the temperature after 2 hours.)
• Transfer the meat to a cutting board. Pour off all but a few tablespoons of the fat from the roasting pan, then place the pan over 2 burners set to high heat. Add the shallots and the chopped garlic and cook until soft, about 4 minutes. Add the wine and a splash of vinegar and cook until reduced by three-quarters, about 5 minutes. Add the stock and peppercorns and bring to a boil. Cook until reduced by half, about 10 minutes.
• Strain the sauce into a medium saucepan and set over low heat. Bring to a simmer and cook until reduced a bit further. Slowly whisk in the cold thyme butter and cook until the sauce thickens (do not boil or the sauce will break). Season with salt and pepper. Finish with another splash of vinegar. Carve the meat; serve with the sauce and garnish with parsley.