Beef Prime Rib Roast with Berry Wine Sauce
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Beef Prime Rib Roast with Berry Wine Sauce
- Prep Time: 10
- Cook Time: 270
- Total Time: 440
- Serving: 12
Cranberries and red wine give the sauce a rosie hue that’s the perfect pairing with medium-rare roast beef and is pretty to take to the table.
Ingredients
Directions
Rub roast all over with Worcestershire sauce and seasonings.
Place bones down, on rack in shallow roasting pan. Insert oven-safe meat thermometer into centre of roast. Roast, uncovered, in 450°F (230°C) oven for 10 minutes. Reduce heat to 275°F (140°C); roast until thermometer reads 145°F (63°C) for medium-rare, about 4-1/2 hours.
Remove from oven, cover loosely with foil and let stand for 15 minutes before carving. Drain off the fat from the drippings; make the Berry Wine Sauce in the pan.
Berry Wine Sauce
Heat pan drippings in roasting pan over medium-high heat. Stir in 1/4 cup (50 mL) diced shallot or onion and 1 minced clove garlic; cook, stirring, until softened. Gradually stir in 1 cup (250 mL) EACH sodium-reduced beef broth and red wine. Cook, stirring up any browned bits from bottom of pan until mixture reduces to about 1 cup (250 mL) Gradually stir in a mixture of 1 tbsp (15 mL) EACH cornstarch and cold water (combined); bring to boil and stir until thickened. Stir in ½ cup (125 cup) cranberry sauce and heat through. Add a splash of whipping cream if desired. Makes about 1-1/4 cups (300 mL).
- Category: Oven, Roast Beef
- Method: Cold Weather, Comfort Foods, Cook Once Eat Twice, Dinner Party, In Season - Fall/Winter