Classic Prime Rib with Red Wine-Blackberry Sauce

By Pearly

Ingredients

• Beef:
• 1 6 1/2 lb prime rib beef roast, excess fat trimmed
• 2 garlic cloves, peeled, thinly sliced
• 2 T salt
• 1 T ground black pepper
• Sauce:
• 1 c red dry wine
• 1/2 c finely chopped onion
• 3 T unsalted butter
• 1/2 c frozen or fresh blackberries
• 3 T flour
• 1 1/2 c beef broth

Preparation

Step 1

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

Roast beef 20 min. Reduce heat to 350 degrees F. Roast ntil meat thermometer inserted into center of beef registers 125 degrees for medium rar, about 1 hr 20 min. Transfer beef to platter. Tent with foil to keep warm.

Sauce:
Our pan juices into 2 c glass measuring cup (do not clean pan). Freezes juices 5 min. Spoon fat off top of pan juices. Reserve juices; set gat aside for making Yorkshire Pudding.

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 sauté until tender, about 4 min. Add blackberries and cook 3 min. Add flour and stir to blend; cook 2 min. Pour red wine from roasting pan, beef broth and pan juices into blackberry mixture. Simmer until sauces thickens slightly, about 5 min. Season sauce to taste with salt and pepper.

Carve roast and serve with sauce.