Time: 2 hours 40 minutes
Complexity: easily
Servings: 6 - 8

In this recipe, Tyler Florence shares advice on the best cut of meat for roasting, what to look for when choosing, and how to roast it properly to ensure the meat is juicy, tender, and delicious. Prime rib is roasted in a roasting pan with aromatic herbs and vegetables, which are primarily used to impart a rich flavor to the juices. After roasting, these juices are reduced on the stovetop with Cabernet Sauvignon wine, creating a delicious and aromatic sauce. Pour it over the festive meat and serve "au jus."

Ingredients:

• 1 prime rib (3 ribs), approximately 2.7 kg.
• 5 cloves garlic, crushed
• Fresh rosemary and thyme, coarsely chopped
• Olive oil
• 2 carrots, cut into pieces
• 2 potatoes, peeled and cut into pieces
• 1 onion, cut in half
• 2 tbsp. Cabernet Sauvignon
• A pinch of sugar
• 1/4 cup water or rendered beef juice
• 2 tbsp. l. chopped parsley

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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beef ribs, beef, red wine, potato, carrot, onions, garlic, rosemary, thyme, parsley

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Preparation:

Step 1
• Preheat oven to 160°C. Place the roast, rib-side down, in a large roasting pan.
Step 2
• In a small bowl, combine the garlic, rosemary, thyme, salt, black pepper, and olive oil to form a paste. Rub the paste generously over the entire surface of the meat. Scatter the vegetables around the meat and drizzle with olive oil.
Step 3
• Roast for approximately 1.5-2 hours, or 20 minutes per pound for medium-rare. Check the internal temperature of the meat in several places with a thermometer; it should be between 125°F and 125°F for medium-rare.
  
  

  Culinary advice

  
  When ordering beef from a butcher, be sure to ask for a cut from the short sirloin; ribs 12 through 10 are best. Ask the butcher to remove the backbone and trim and trim the rib bones for a more appetizing roast.
Step 4
• Transfer the beef to a cutting board and let rest for 20 minutes to allow the juices to settle.
  
  Note
  
  The internal temperature of the meat will continue to rise by about 4-5 degrees. Remove the vegetables from the roasting pan and set aside..
Step 5
• Pour the roasting pan juices into a fat separator to use the juices for the meat and save the fat for the Yorkshire pudding. Set the roasting pan over medium heat. Add the wine and scrape up any browned bits from the bottom of the pan. Add the sugar, water/beef juices, reserved roasted vegetables, and parsley. Season with salt and pepper to taste.
Step 6
• Continue cooking until the wine has reduced by half, about 5 minutes. Strain the sauce through a sieve to remove any solids before serving.

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