[Liz]

This dish will forever secure your reputation as a cooking genius.

Herb-Seasoned Rib Roast with Red Wine Pan Sauce
Tender beef in savory red wine sauce is a holiday show-stopper.

Ingredients Seasoning----- 2 tablespoons steak seasoning blend* 2 teaspoons dried oregano leaves 2 teaspoons dried thyme leaves Beef----well-trimmed beef rib roast (2 ribs), small end, chine (back) bone removed (4 to 6 pounds) Salt

Red Wine Pan Sauce 1/4 cup finely chopped red onion 3/4 cup dry red wine 1 (13 3/4 to 14 1/2 ounce) can ready-to-serve beef broth 2 tablespoons unsalted butter, softened 2 tablespoons all-purpose flour

Instructions Heat oven to 350 degrees F. Seasoning---- Combine ingredients; press evenly onto all surfaces of beef roast. Beef------ Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350 degrees F oven for 1 3/4 to 2 1/4 hours for medium rare; 2 1/4 to 2 3/4 hours for medium doneness.

Remove roast when meat thermometer registers 135 degrees F for medium rare; 145 degrees F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand for 15 to 20 minutes. (Temperature will continue to rise about 10 to 15 degrees F to reach 145 degrees F for medium rare; 160 degrees F for medium.) Meanwhile, prepare Red Wine Pan Sauce.

Red Wine Pan Sauce Skim fat from pan drippings, reserving 1 tablespoon. Heat reserved 1 tablespoon fat in 3-quart saucepan over medium heat until hot. Add onion; cook and stir 1 to 2 minutes or until tender. Meanwhile, place roasting pan over medium heat; add wine. Cook and stir for 1 to 2 minutes or until browned bits attached to pan are dissolved. Add wine mixture and broth to onion in saucepan; bring to a boil over medium-high heat. Cook for 12 to 13 minutes or until reduced by about 1/3 (about 1 1/3 cups). Reduce heat to low. Combine butter and flour in small bowl until smooth. Whisk into wine sauce; cook and stir for 1 minute or until sauce is thickened.

Carve roast into slices; season with salt, as desired. Serve with wine sauce and fave sides.

[Pete from Shawnee Mission]

Liz Thanks! Our Daughter gave us a Sous Vide cooker last Christmas which is great for roasts like this!

I had never heard of Sous Vide so this was new to me at the time. I did have a vacuum sealer which works well with this type of cooking meat in a sealed air evacuated plastic bag in a hot water bath for an extended period of time. The result is incredibly tender. Great way to cook brisket, ribs, and short ribs so you do not need to spend hours standing around a smokey barbecue grill. I have cooked things in a pot on a bench in the garage. Toward the end you remove and grill for or broil for the last hour to get a crust or some char on the surface or for a smoke flavor. Also works on chicken and probably turkey.

I have used Sous Vide to cook Prime Rib. This pretty much your Prime Rib recipe done using Sous Vide! Their note on time and temperature:

"Time and Temperature

We found that cooking the rib roast at 56C/133F for 8 hours is the perfect combination. Leaving the roast in for 8 hours breaks down the connective tissue (collagen), which results in an extremely tender roast. Also, cooking it at a temperature of 133F is the sweet spot for that perfect edge-to-edge beautiful rosy color."

Sous-vide Prime Rib with Wine Reduction

At this time I do not use my cooker often. I do not generally cook large roasts except on holidays and tend to avoid anything I cannot throw together in longer than 20-30 min. ( Intermittent Fasting and sort-of Keto cooking is part of that focus)

[leaning conservative]

I’m sick & still drooling over your post😋😋😋you should take over the long gone cooking thread. You & Diane!!!

[Bon of Babble]

That looks absolutely delicious!

My mother always had a rib roast for Christmas - by then we’d had enough of turkey. My brother often makes prime rib - baked on a bed of salt - if it’s turn to host Christmas dinner.

My son asked if we can have dry-aged steaks for Christmas dinner.

[Huaynero]

Another “Ahhh...well....maybe since its the Holidays!” signing on!

Just now playing catch up on your & others recent posts. For the longest while I’ve wanted to have a go at a rib roast but was a bit intimidated. After ruminating over your recipe I’ve decided it’s a MOO and will try it out later this week. Our daughter’s coming home for Christmas so it will make a good welcome home meal. Also appreciate the suggestions for pork crown roast and Dutch oven bread. The “spare-rib” crown roast with turnip greens is a favored candidate for dinner on New Years Day.