Prime Rib with Red Wine and Shallot Jus

Products you'll need:

CAMPBELL’S Stock First ® Beef stock

CAMPBELL’S Stock First ® Beef stock

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Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Slice roast and serve with red wine and shallot jus.

Recipe tips

  • 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.

Ratings & Reviews

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  • richard c.

    February 25, 2014

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  • jocelyne b.

    March 22, 2013

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  • Doris D.

    November 29, 2012

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NUTRITIONAL INFORMATION

Amount Per Serving
Calories 760
Fat 61 g
Sodium 290 mg
Carbohydrate 6 g
Protein 44 g
Calcium 4 %DV
  • Excellent source of protein

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