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View more "Main Dishes" recipes Prime Rib with Rosemary Red Wine Sauce  Recipe

Prime Rib with Rosemary Red Wine Sauce

Dairy Farmers of Canada
Add to Calendar 09/20/2019 10:00 AM 09/20/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

7 lb (3.5 Kg) prime rib roast
1/4 cup (60 mL) Dijon mustard
2 tbsp (30 mL) chopped fresh rosemary or 2 tsp (10 mL) dried rosemary

Sauce:
4 large cloves garlic, minced
1/2 cup (125 mL) dry red wine
1/2 cup (125 mL) beef broth
2 tbsp (30 mL) Worcestershire sauce
2 tbsp (30 mL) red wine vinegar
1 cup (250 mL) 35 % cream
2 tbsp (10 mL) chopped fresh rosemary or 2 tsp (10 mL) dried rosemary
Salt and pepper, to taste

Yields: 8 to 10 servings

See full recipe: https://www.dairygoodness.ca/recipes/prime-rib-with-rosemary-red-wine-sauce?source=calendar
Prime Rib with Rosemary Red Wine Sauce true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Main Dishes
  • Prep. Time 20 mins
  • Cooking Time 2 hrs, 5 mins
  • Yields 8 to 10 servings

A sure-fire hit for family get-togethers. For a unique sauce, try using Port instead of red wine.

  • Course Main Dishes
  • Prep. Time 20 mins
  • Cooking Time 2 hrs, 5 mins
  • Yields 8 to 10 servings

Did you know?

Our Stove-Top Macaroni and Cheese recipe from 1995 is one of our most popular recipes of all-time. Find it here.

This recipe is brought to you by:

My Milk Calendar From the 1997 Milk Calendar Explore all Milk Calendar recipes

Ingredients

7 lb (3.5 Kg) prime rib roast
1/4 cup (60 mL) Dijon mustard
2 tbsp (30 mL) chopped fresh rosemary or 
2 tsp (10 mL) dried rosemary

Sauce:
4 large cloves garlic, minced
1/2 cup (125 mL) dry red wine
1/2 cup (125 mL) beef broth
2 tbsp (30 mL) Worcestershire sauce
2 tbsp (30 mL) red wine vinegar
1 cup (250 mL) 35 % cream
2 tbsp (10 mL) chopped fresh rosemary or 
2 tsp (10 mL) dried rosemary
Salt and pepper, to taste

Preparation

Preheat oven to 325 °F (160 °C).

Place roast fat side up on a rack in roasting pan. Combine mustard, rosemary and pepper. Rub mixture over roast.

Roast, uncovered, about 20 min per lb/40 min per kg for rare, or 25 min per lb/50 min per kg for medium.

Remove from oven, place roast on carving board and cover very loosely with foil. Let beef stand 15 min before slicing.

Meanwhile, prepare sauce.

Drain all but about 1 tbsp (15 ml) of fat from roasting pan. Place roasting pan on stove over medium heat. Add garlic and cool 1 min. Add wine, stock, Worcestershire and vinegar; boil until reduced by half. Add cream; continue to boil until it reaches a sauce-like consistency. Add rosemary, salt and pepper to taste.

Carve roast and serve with sauce.

121 people love this recipe.

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Did you know?

Our Stove-Top Macaroni and Cheese recipe from 1995 is one of our most popular recipes of all-time. Find it here.

This recipe is brought to you by:

My Milk Calendar From the 1997 Milk Calendar Explore all Milk Calendar recipes

Did you know?

Our Stove-Top Macaroni and Cheese recipe from 1995 is one of our most popular recipes of all-time. Find it here.

This recipe is brought to you by:

My Milk Calendar From the 1997 Milk Calendar Explore all Milk Calendar recipes

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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