Classic Prime Rib with Red Wine-Blackberry Sauce

By Bearbuddy45

Ingredients

• For the Beef:
• One 6 1/2 lb. prime rib beef roast, excess fat trimmed
• 2 garlic cloves, peeled and thinly sliced
• 2 tbsp. salt
• 1 tbsp. freshly ground black pepper
• For the Red Wine-Blackberry Sauce:
• 1 c. dry red wine
• 1/2 c. finely chopped onion
• 3 tbsp. unsalted butter
• 1/2 c. fresh or frozen blackberries
• 3 tbsp. all-purpose flour
• 1 1/2 c. canned reduced-sodium beef broth

Details

Servings 8
Preparation time 20mins
Cooking time 120mins
Adapted from cooking.com

Preparation

Step 1

Prime rib makes a holiday-worthy feast main. This classic recipe would be perfectly complemented with a side of Yorkshire pudding.

DIRECTIONS

Preheat oven to 450 degrees F. Using tip of small sharp knife, cut slits into beef and insert garlic into each slit. Sprinkle beef all over with salt and pepper. Place beef bone-side down in heavy medium roasting pan.

Roast beef 20 minutes. Reduce heat to 350 degrees F. Roast until meat thermometer inserted into center of beef registers 125 degrees for medium-rare, about 1 hour 20 minutes. Transfer beef to platter. Tent with foil to keep warm.

Add wine to same roasting pan. Stir over medium-high heat, scraping up any browned bits from bottom of pan. Melt butter in heavy medium saucepan over medium heat. Add onion and saute until tender, about 4 minutes. Add blackberries and cook 3 minutes. Add flour and stir to blend; cook 2 minutes. Pour red wine from roasting pan, beef broth and pan juices into blackberry mixture. Simmer until sauces thickens slightly, about 5 minutes. Season sauce to taste with salt and pepper.