1 Personal Gourmet Prime Rib Roast 2 cloves garlic, finely sliced Salt and freshly ground pepper 1/2 cup white wine 2 cups beef stock
Preheat oven to 450°.
Bring meat to room temperature by removing it from the refrigerator at least 1 hour before roasting. Using a paring knife, poke small holes in the meat and insert the garlic into them. Season the meat with salt and pepper to taste. Place the roast in a large roasting pan. Roast for 15 minutes. Turn the heat down to 350° and continue to roast for 1 hour to 1 hour and 15 minutes for medium-rare doneness. Remove meat to a carving board and let rest. Place roasting pan on top of stove over high heat.
Add the wine and cook, stirring and scraping up any brown bits and reduce. Add stock and reduce by half, season with salt and pepper. Slice beef and drizzle with some of the sauce.
(This is from the East St. Olaf Lutheran Church in Rock Dell, Minnesota. The recipe was submitted by Amanda Larson. I got started with this recipe in 1986 )
BAKED CRANBERRY WALNUT RELISH
1 quart (1 pound) fresh cranberries
2 ½ cups sugar
Juice of 1 lemon or 1 lime
1 cup orange marmalade
Chopped walnuts ( or pecans )
Wash the cranberries and drain. In a shallow pan, stir cranberries and sugar. Cover tightly with aluminum foil. Bake for one hour at 350°. Spread the walnuts in a shallow pan and toast in the oven until light brown, about 12 minutes. When the cranberries are done (they will “pop” during baking), mix in the walnuts, juice, and the marmalade. Keep refrigerated in jars.
Prime Rib Roast
1 750-ml bottle Cabernet Sauvignon2 cups beef stock or canned broth1 cups ruby Port1 1/2 large garlic cloves, peeled1/2 large shallot, peeled1 bay leaves
1 Personal Gourmet Boneless Prime
Rib Roast ( 3 - 4 lb )1 1/2 teaspoons dried thyme2 large garlic cloves, pressedFresh parsley sprigs
Combine first 6 ingredients and 1/2 teaspoon thyme in large saucepan. Boil until reduced to 1 cups, about 30 - 45 minutes.
Preheat oven to 450°F. Place beef, fat side up, in heavy baking pan. Rub beef all over with pressed garlic and 1 teaspoon thyme. Season beef generously with salt and pepper. Roast 30 -35 minutes. Tent beef with foil
Tent should ONLY cover the top 1/3 of the roast!
Continue roasting until meat thermometer inserted into center registers 118°F for rare, about 25 minutes. Transfer to carving platter and let stand 15 minutes.
Pour off all fat from roasting pan. Place pan over medium-high heat. Add Cabernet stock to pan and bring to boil, scraping up any browned bits. Season to taste with salt and pepper.