Prime Rib with Bordelaise Sauce Recipe

Ingredients:

• 1 (5-6 pound) bone-in prime rib roast
• 4 cloves garlic, minced
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh rosemary
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Bordelaise Sauce:

• 1 cup beef broth
• 1/4 cup dry red wine
• 1 shallot, finely chopped
• 1 garlic clove, minced
• 1 tablespoon tomato paste
• 1 bay leaf
• 2 tablespoons unsalted butter, cut into pieces
• Salt and freshly ground black pepper

Instructions:

1. Take the prime rib out of the fridge and let it come to room temperature for 1-2 hours.
2. Preheat oven to 450°F.
3. In a small bowl, combine garlic, thyme, rosemary, olive oil, salt, and black pepper.
4. Rub the mixture all over the prime rib. Place the prime rib on a roasting pan bone side down.
5. Cook the prime rib for 15 minutes, then reduce the oven temperature to 325°F and continue to cook until a meat thermometer inserted into the thickest part of the meat reads 120°F for rare, 130°F for medium-rare, or 140°F for medium.
6. Remove the prime rib from the oven and let it rest for 10 minutes before carving.
7. While the prime rib rests, prepare the bordelaise sauce. In a saucepan, combine beef broth, red wine, shallot, garlic, tomato paste, and bay leaf. Bring to a boil over medium-high heat, then reduce to a simmer and cook until the liquid is reduced by half, about 10 minutes.
8. Remove the bay leaf, then whisk in the butter until melted and smooth. Season with salt and black pepper.
9. Serve the prime rib with the bordelaise sauce on the side.

Verdict:

The prime rib with bordelaise sauce is a classic and delicious choice for a special occasion or holiday meal. The combination of juicy and tender meat with a flavorful and rich sauce will surely impress your guests.

Serving Suggestions:

Serve the prime rib with roasted or mashed potatoes, and a side salad or vegetables of your choice. A glass of red wine would also be a perfect pairing.