Prime Rib is a traditional holiday dish that's a feast fit for a king. So it only makes sense to pair this impressive main course with the king of red wines, Cabernet Sauvignon. This delicious recipe from Chef James Holliday incorporates Cabernet and dried cherries into a mouthwatering sauce to accompany the roast.
Prime Rib with Collier Falls Cabernet and Dried Cherry Sauce
Prep Time: 30 minutes
Cook Time: 2 hours 45 minutes
4 sprigs fresh rosemary, chopped
4 cloves garlic, chopped
2 tablespoons olive oil
1 (6 pound) standing beef rib roast
Kosher salt and ground black pepper to taste
3 carrots, chopped
3 ribs celery, chopped
2 small onions, chopped
2 cups low-sodium beef broth
2 cups Collier Falls 2010 Cabernet Sauvignon wine
4 ounces dried cherries
2 2/3 tablespoons unsalted butter
2 tablespoons all-purpose flour, or as needed
1. Preheat oven to 325 degrees F (165 degrees C).
2. Mix rosemary, garlic, and olive oil in a bowl. Rub standing rib roast with mixture and season liberally with kosher salt and black pepper.
3. Heat an 11-inch cast-iron skillet over medium-high heat until skillet is very hot. Brown standing rib roast on all sides in the hot skillet, 3 to 5 minutes per side. Remove meat from skillet. Cook and stir carrots, celery, and onions in the hot skillet until slightly browned; stir beef broth into vegetables. Place roast on top of vegetables in skillet.
4. Roast meat in the preheated oven until an instant-read meat thermometer inserted into the middle reads 120 degrees F (49 degrees C), about 2 1/2 hours.
5. Transfer roast from skillet to a serving platter, retaining pan drippings and vegetables; let rest at least 30 minutes before slicing.
6. About 15 minutes before serving, combine red wine with dried cherries in a saucepan over medium heat; bring to a boil and reduce heat to low. Simmer until cherries have absorbed all the wine, about 10 minutes, stirring occasionally; remove from heat.
7. Melt butter in a separate saucepan over medium heat and whisk flour into hot butter to make a paste. Strain reserved pan juices into cherries using a fine mesh strainer. Bring cherry sauce with pan juices to a boil. Stir flour paste into sauce, reduce heat to low, and simmer until thickened, about 5 minutes. Season sauce with salt and black pepper.