Chef James Holiday Prime Rib with Cabernet and Dried Cherry Sauce

Chef James Holiday Prime Rib with Cabernet and Dried Cherry Sauce

1
Chef James 3

"This is a family favorite!"
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Ingredients

3 h 45 m servings 696 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 696 kcal
  • 35%
  • Fat:
  • 46.4 g
  • 71%
  • Carbs:
  • 17.7g
  • 6%
  • Protein:
  • 38.2 g
  • 76%
  • Cholesterol:
  • 135 mg
  • 45%
  • Sodium:
  • 207 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Mix rosemary, garlic, and olive oil in a bowl. Rub standing rib roast with mixture and season liberally with kosher salt and black pepper.
  3. Heat an 11-inch cast-iron skillet over medium-high heat until skillet is very hot. Brown standing rib roast on all sides in the hot skillet, 3 to 5 minutes per side. Remove meat from skillet. Cook and stir carrots, celery, and onions in the hot skillet until slightly browned; stir beef broth into vegetables. Place roast on top of vegetables in skillet.
  4. Roast meat in the preheated oven until an instant-read meat thermometer inserted into the middle reads 120 degrees F (49 degrees C), about 2 1/2 hours.
  5. Transfer roast from skillet to a serving platter, retaining pan drippings and vegetables; let rest at least 30 minutes before slicing.
  6. About 15 minutes before serving, combine red wine with dried cherries in a saucepan over medium heat; bring to a boil and reduce heat to low. Simmer until cherries have absorbed all the wine, about 10 minutes, stirring occasionally; remove from heat.
  7. Melt butter in a separate saucepan over medium heat and whisk flour into hot butter to make a paste. Strain reserved pan juices into cherries using a fine mesh strainer. Bring cherry sauce with pan juices to a boil. Stir flour paste into sauce, reduce heat to low, and simmer until thickened, about 5 minutes. Season sauce with salt and black pepper. Serve sauce with roast.

Reviews

1

This dish is so tasty we are having it again for Mother's day. Easy to prepare with an awesome sauce.