Main Dishes

Prime Rib with Cabernet Jus - 2005
​​​​​​Recipe courtesy of Ron Wozny

INGREDIENTS
  • 2 750 ml  Bottles of Cabernet Sauvignon
  • 4 cups  beef stock or canned  broth
  • 2 cups  ruby Port
  • 3 garlic cloves, large -- peeled
  • 1 shallot, large -- peeled, halved
  • 2 bay leaves
  • 3 teaspoons  dried thyme, divided
​
  • 1 six pound  boneless prime rib beef roast
  • 4 garlic cloves, large -- pressed

​PREPARATION
Combine first 6 ingredients and 1-teaspoon thyme in large non-aluminum saucepan.  Boil until reduced to 2 cups, about 1 hour. (Cabernet mixture can be prepared 2 days ahead.  Cool, cover, refrigerate).

Preheat oven to 450.  Place beef, fat side up, in heavy 13x9x2inch baking pan.  Rub beef all over with pressed garlic and remaining 2 teaspoons thyme.  Season beef generously with salt and pepper. 

Roast 30 minutes. Tent beef with foil.  Reduce temperature to 200. Continue roasting until meat thermometer inserted into center registers 130 for medium rare, about 30 minutes per pound.  Transfer to platter and let stand 20 minutes.

Pour off all fat from roasting pan.  Place pan over medium-high heat.  Add Cabernet mixture to pan and bring to boil, scraping up any browned bits.  Season to taste with salt and pepper.  Pour sauce into sauceboat.  Garnish platter with parsley, if desired. 

Carve beef and serve, passing sauce separately.

This has become a Christmas Eve tradition in the Ron and Joan's, as well as the family Christmas dinner at the Shonks. We also had it with the Nohls on New Year's Eve, 2001. We enjoy it served with garlic mashed potatoes.

In 2004, Mike Nohl and I changed the recipe to slow roast the rib... and what an amazing difference it made!!!