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Classic Prime Rib with Red Wine Tart Cherry Au Jus
Buy Sutton & Dodge® Bone-In Ribeye Roast
Heat oven to 425°F. Place beef, fat side up, in heavy roasting pan with a rack. Pat beef dry. Rub with oil, rosemary, thyme, salt and pepper. Roast 30 minutes.
Reduce heat to 325°F and continue roasting until center reaches 155°F, about 2 ½ hours. Tent loosely with foil and let stand about 20 minutes until thermometer reads 160°F. (With standing, internal temperature will continue to rise a few degrees and beef will be easier to carve.)
Meanwhile place cherries, broth, wine, sugar and Worcestershire sauce in medium saucepan. Bring to a boil on MEDIUM-HIGH. Reduce heat to MEDIUM-LOW and simmer until reduced by half, about 1 hour, stirring occasionally.
Slice beef and serve with au jus.
recommended side dishes:
- Mashed Sweet Potatoes
- Green Beans