Prime Rib Recipe

Beef

Ingredients: Rub: 3T dijon mustard, 6 garlic cloves - pressed, cracked pepper Cabernet Jus: 3 shallots - minced 2 garlic gloves - minced 2 cups Cabernet Wine 1 cup Brown Veal Stock pinch thyme salt and pepper to taste Directions: We served this for New Years, and it was perfect. Rub the meat with a mixture of dijon, pressed garlic and cracked pepper. Let sit for a couple of hours. Roast at a very high temperature for 15 minutes, lower and complete roasting until desired temperature at the center. (Use an instant thermometer) The clincher, is to let the meat sit - covered - and slice just before serving when you pour over the Cabernet Jus. The Cabernet Jus is prepared by sauteeing shallots and a little garlic in the roasting pan juices. When the pan is hot and shallots are pan, deglaze the pan with a nice Cabernet wine. Add the brown veal stock and reduce. Use herbs such as thyme for taste. Season with salt and pepper. Finish the sauce with a teaspoon of whipping cream.