Thyme Roasted Rib Of Beef With Red Wine Gravy Food

PRIME RIB WITH RED WINE-THYME BUTTER SAUCE

Steps:

• For the butter: Combine the butter and thyme in a food processor and process until smooth, then season with salt and pepper. Scrape the butter into a ramekin, cover with plastic wrap and refrigerate until cold and the flavors meld, at least 2 hours and up to 48 hours.
• For the prime rib: Remove the prime rib from the refrigerator 2 hours before roasting. Pat the surface dry with paper towels. Make 8 small slits over the surface of the fat cap and fill each slit with a whole garlic clove.
• Place the roast on a large cutting board, then brush with oil and season heavily with salt and pepper 15 minutes before roasting.
• Preheat the oven to 450 degrees F.
• Place the roast, bone-side down (fat-side up), in a large roasting pan fitted with a rack. Roast for 20 minutes. Reduce the heat to 350 degrees F and continue roasting until a digital instant-read thermometer inserted into the center and ends of the meat registers 125 degrees F for medium-rare doneness, about 3 hours. Start checking the temperature after 2 hours.
• Transfer the meat to a cutting board with a juice groove. Pour off all but a few tablespoons of the fat from the pan, and place the roasting pan over two burners set to high heat. Add the shallots and the remaining 3 cloves chopped garlic, and cook until soft, about 4 minutes. Add the wine and vinegar and cook until reduced by three-quarters, about 5 minutes. Add the stock and peppercorns, and bring to a boil. Cook until reduced by half, about 10 minutes. Strain the sauce into a medium saucepan set over low heat. Bring to a simmer and cook until reduced a bit further. Slowly whisk in the cold thyme butter and cook until the sauce thickens (do not boil or the sauce will break). Season with salt and pepper. Finish with a dash of Cabernet Sauvignon vinegar and the chopped parsley to serve.

THYME-ROASTED RIB OF BEEF WITH RED WINE GRAVY

Steps:

• Preheat the oven to 240°C/fan220°C/gas 9, or to its highest setting. Weigh the beef and calculate its cooking time at 12-13 minutes per 500g for rare, 15-16 minutes per 500g for medium-rare, 17-18 minutes per 500g for medium, plus 30 minutes' resting. So to cook a joint of this size to medium-rare will take about 13/4 hours, plus resting.
• Place the beef in a large roasting tin and rub all over with a little oil, season with sea salt and pepper and scatter with thyme leaves. Pop the tin in the oven on the middle shelf and roast for 15 minutes.
• Lower the oven to 190°C/fan170°C/gas 5 and cook for 11/2 hours, or the rest of your calculated cooking time.
• Remove the joint from the oven and increase the oven temperature to 220°C/fan200°C/gas 7 (for the Yorkshire puddings). Lift the beef onto a plate, cover loosely with foil and leave to rest in a warm place for 30 minutes. This 'relaxes' the beef, making it tender and easy to carve.
• Meanwhile, make the gravy. Tip away most of the fat from the tin, reserving some for the Yorkshires. Place the tin on the hob over a medium heat, add the onion and cook for 5 minutes, until softened. Stir in the flour, cook for 1 minute, then gradually stir in the wine. Bring to the boil and reduce by half. Stir in the stock, boil, then reduce the heat and simmer for 20 minutes, or until thickened slightly. Season to taste.
• Tip any juices from the beef into the gravy. Put the beef onto a board, garnish with the extra thyme ready to carve at the table. Cut off the backbone and ribs. Carve the meat and divide between plates. Serve with the gravy, vegetables, potato gratin and Yorkshire puddings.

TWO PRIME RIB AU JUS RECIPES (CLASSIC BEEF AND RED WINE)

Steps:

• Add the beef drippings (or butter) to a medium saucepan over medium heat (and melt if using butter or cold beef drippings). Sift the flour over the drippings/melted butter and whisk for 30-45 seconds.
• Add 1 cup of beef broth and whisk to combine. Slowly pour in the remaining beef broth while continuing to whisk. Increase the heat to medium-high and add the soy sauce, sea salt, and black pepper.
• Simmer for 4 minutes, allowing to reduce. Taste and adjust seasonings, if needed.
• Add the beef drippings (or butter) to a medium saucepan over medium heat (and melt if using butter or cold beef drippings).
• Add the shallots and cook for 30 seconds, stirring occasionally.
• Add the red wine and cook until the wine is reduced by about half (Tip- You should no longer smell the wine).
• Sift the flour over the red wine mixture and whisk for one minute.
• Add 1/4 cup of beef consommé and whisk. Add the rest of the beef consommé, thyme, bay leaf and black pepper. DO NOT add the salt until the end after you've tasted the reduced sauce.
• Simmer on low for 3-4 minutes to further reduce the au jus. Fish out the thyme sprig and bay leaf and discard. Taste and adjust seasonings, if needed.

RED WINE GRAVY

Steps:

• In a medium or large saucepan, add the oil and sauté the onion over medium heat for about 5 minutes until softened. Stir in the red wine, Worcestershire sauce and dried thyme. Simmer for another couple of minutes.
• Now stir in the vegetable stock and the cornstarch mixture.
• Bring to a gentle simmer, stirring for 10 to 12 minutes, until the gravy has thickened and coats the stirring spoon well. Add a little more water or stock if the gravy gets too thick.

HERBED RIB EYE ROAST WITH RED WINE GRAVY

Steps:

• Add all chopped ingredents to small clay bowl.
• Drizzle in olive oil as you whisk to form a paste.
• Score the fat side of the roast with a knife and smear the herb paste all over the top.
• Put roast into a pre-heated 350 degree oven for 18 - 20 minutes a pound.
• Red Wine Gravy.
• Remove cooked roast from roasting pan and put on cutting board with well to rest.
• Put roasting pan across two burners of cook top on medium low. (drain any excess grease first)
• When browned bits are nice and hot pour in about 3/4 cup of red wine. Use one you would drink, I used a $3.97 bottle of Lucky Duck Shiraz from Wal-Mart. It is cheap, but good.
• Deglaze the pan with a whisk and cook for several minutes until somewhat concentrated.
• Pour liquid through a sieve to catch any crunchy burned bits. To it pour in about 2 cups of beef or chicken stock. Set liquid aside.
• In a medium skillet over medium heat melt 2-3 tblspns butter. When it bubbles at about 1/4 cup of flour.
• Whisk together and cook about 1 minute.
• Slowly add the liquid from the deglazing until it is smooth and silky.
• Add black pepper and salt to taste.
• Serve with roast and MASHED POTATOES!