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.
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Submitted 6/13/05.
Source: Bon Appetit
Submitted By: S Dolphin
sdolphin@istar.ca
Prime Rib