Prime Rib with Cabernet Au Jus

By cweeks

Ingredients

• 1 Prime Rib Roast, about 6 lbs.
• 5 Garlic Cloves, minced
• 1 tsp Rosemary
• 1 tsp Thyme
• Olive Oil
• Salt & Pepper
• 1 Cup Cabernet Sauvignon
• 1 Cup Beef Broth or Beef Drippings

Preparation

Step 1

Preheat oven to 325 degrees. Salt & Pepper the roast, place in a large roasting pan. In a
small bowl, mash together garlic, rosemary, thyme and enough olive oil to form a thin
paste. Smear the paste generously over the entire roast. Roast for about 1 1/2 to 2 hours, or
approximately 20 minutes per pound for medium-rare. (First half covered, then remaining
time, uncovered.) Check the internal temperature of the roast. It should read 120-125
degrees for medium-rare.
Remove the roast to a carving board and allow to rest for 15 minutes to let the juices
settle. Pour the pan juices into a medium sauce pan along with the Cabernet. Bring to a
boil and allow to simmer for 10 minutes. Season with salt & pepper.
Slice beef and serve with Au Jus on the side.