Garlic Spiked Prime Rib Roast with Red Wine Sauce

• Meat

  • 6 roast lb Specially selected usda choice bone-in ribeye

• Produce

  • 11 cloves Garlic
  • 1 tsp Thyme, dried

• Canned Goods

  • 1 cup Chef's cupboard beef broth

• Baking & Spices

  • 1 tbsp Baker's corner all purpose flour
  • 1 tbsp Kosher salt
  • 1 tsp Stonemill black pepper
  • 1 Stonemill iodized salt
  • 1 Stonemill salt and pepper

• Oils & Vinegars

  • 1/4 cup Carlini olive oil

• Dairy

  • 1 tbsp Countryside creamery unsalted butter

• Beer, Wine & Liquor

  • 3/4 cup Red wine, dry

Found on laurengreutman.com

Ingredients

• Specially Selected USDA Choice bone-In ribeye roast, 6-8 lbs.
• Stonemill iodized salt
• 1/4 cup Carlini olive oil
• 10 cloves of garlic, minced or pressed
• 1 tsp Stonemill black pepper
• 1 tsp dried thyme
• 1 Tbsp kosher salt
• 1 cup Chef’s Cupboard beef broth
• 3/4 cup dry red wine (Broken Clouds Pinot Noir will work nicely)
• 1 Tbsp Countryside Creamery unsalted butter
• 1 Tbsp Baker’s Corner all-purpose flour
• 1 clove garlic, minced or pressed
• Stonemill salt and pepper to taste

Directions

• Liberally salt the rib roast the night before. Place in the refrigerator uncovered.
• The next day, preheat oven to 250 degrees.
• In a small mixing bowl, combine the olive oil, pepper, thyme, 10 cloves of garlic, and 1 Tbsp of salt. Mix well.
• Generously apply to all sides of the roast, especially on the top.
• Place the roast on a rack in a roasting pan, and put it in the oven.
• Roast until the internal temperature reaches 130 degrees (for a medium rare plus).
• Take the roast out of the oven and turn the oven to 500 degrees.
• While the roast is resting, pour wine and broth in a small sauce pan. Boil until it has reduced by about half.
• In another small sauce pan, melt butter over low-medium heat.
• Add the garlic and cook for 1-2 minutes.
• Add the flour to the butter and whisk until well blended.
• Add the reduced wine/broth liquid to the butter/flour mixture.
• Whisk so that it is blended and a little bit bubbly and thick. Taste and add salt/pepper as needed.
• Once the oven reaches 500 degrees, place the roast in the oven for 8-10 minutes.
• Remove from the oven and let it rest for 20 minutes before carving.