Prime Rib with Red Wine and Shallot Jus
Products you'll need:
- 1 standing beef rib roast 3 bone minimum (4-5 lbs/1.8-2.3 kg)
- 6 to 8 cloves garlic, smashed
- 1 to 2 shallots, chopped
- 3 sprigs fresh thyme leaves
- 1/2 cup (125 mL) full bodied, dry red wine– Cabernet Sauvignon or Merlot
- 1 tbsp (15 mL) cornstarch
- 1/4 cup (60 mL) warm water
- 1 carton CAMPBELL’S Stock First ® Beef stock
- Cook roast in a roasting pan at 350°F (180°C) until just before desired doneness, approximately 2 hours Remove roast from oven and rest, covered; on a carving board or serving platter.
- While the roast is resting, pour off excess fat from roasting pan and place over medium-high heat. Add garlic and shallots and sauté 1-2 minutes.
- Add thyme and red wine to deglaze pan, scraping up any browned bits from bottom of pan and simmer until wine is almost cooked dry.
- In bowl, dissolve the corn starch into the warm water. Add beef stock to the pan and simmer until reduced by half. Gradually add corn starch mixture, an ounce or two at a time, until sauce reaches a slightly thickened consistency; it should just coat the back of a spoon.
- Slice roast and serve with red wine and shallot jus.
- PLANNING TO COOK GLUTEN-FREE? Before preparing a recipe always read product labels to ensure each ingredient is gluten-free. Products and ingredients can change.
- By changing the proportions of red wine to beef stock you can change how pronounced the wine flavor is: more wine will give you a more distinct wine flavor, less will emphasize the natural beef flavor.
- For a heartier, more intense sauce, remove the bones from the roast after cooking and leave them in the pan while the sauce reduces.
- For a more refined presentation pass the sauce through a fine mesh sieve, then spoon over meat.
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|Amount Per Serving|
- Excellent source of protein
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