Prime Rib Roast with Red-Wine Sauce Recipe

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Prime Rib Roast with Red-Wine Sauce
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Ingredients
20
Count
Nutrition
805
Calories
Total time
225
Minutes
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Ingredients:

Directions:

  1. Cook roast: Let roast stand at room temperature 1 hour.
  2. Put oven rack in middle position and preheat oven to 450°F. Trim all but a thin layer of fat from roast, then rub roast all over with porcini powder, salt, and pepper. Transfer to a rack set in a 13- by 9-inch roasting pan. Roast beef 20 minutes, then reduce temperature to 350°F and roast until thermometer inserted into center of meat registers 110°F, 1 1/2 to 2 hours more. Transfer to a large platter and let stand, uncovered, 30 minutes. (Internal temperature of meat will rise to 130°F for medium-rare.)
  3. Prepare sauce while meat comes to room temperature and roasts: Cook halved onion, cut sides down, undisturbed, in 1 tablespoon butter in a 2-quart heavy nonreactive saucepan over moderate heat until browned well, about 4 minutes. Add chopped onion, shallots, carrot, celery, garlic, and 2 tablespoons butter and reduce heat to moderately low, then cook, covered, stirring occasionally, until chopped vegetables are softened, 8 to 10 minutes. Add tomato paste, herbs, bay leaf, peppercorns, and 2 cups wine and boil, uncovered, over moderately high heat until liquid is reduced to about 1/4 cup, 25 to 30 minutes. Pour through a fine-mesh sieve set into another 2-quart heavy saucepan, pressing on and then discarding solids.
  4. While wine reduces, soak porcini in boiling-hot water (2 cups) in a bowl until softened, about 20 minutes. Drain porcini in a paper-towel-lined sieve set over a bowl and reserve soaking liquid. Rinse porcini and pat dry, then finely chop. Set aside.
  5. Add porcini-soaking liquid, demi-glace, and remaining 1 3/4 cups wine to reduced liquid in saucepan and boil, uncovered, over moderately high heat, skimming off froth occasionally, until reduced to about 2 cups, 20 to 35 minutes. Stir in reserved porcini, then reduce heat to low and whisk in 1/2 teaspoon salt, any juices from meat accumulated on platter, and remaining 3 tablespoons butter until incorporated.
  6. Slice roast across the grain and serve with sauce on the side.
  7. Cooks' notes: ·Sauce can be made 2 days ahead and cooled completely, uncovered, then chilled, covered. Reheat before using. ·Stainless steel, glass, and enameled cast iron are nonreactive; avoid pure aluminum and uncoated iron, which can impart an unpleasant taste and color to recipes with acidic ingredients.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 804.71 Kcal (3369 kJ)
Calories from fat 234.23 Kcal
% Daily Value*
Total Fat 26.03g 40%
Cholesterol 473.47mg 158%
Sodium 934.54mg 39%
Potassium 2021.63mg 43%
Total Carbs 20.19g 7%
Sugars 6.7g 27%
Dietary Fiber 4.07g 16%
Protein 119.7g 239%
Vitamin C 7.4mg 12%
Vitamin A 0.1mg 3%
Iron 6.4mg 35%
Calcium 119.8mg 12%
Amount Per 100 g
Calories 108.23 Kcal (453 kJ)
Calories from fat 31.5 Kcal
% Daily Value*
Total Fat 3.5g 40%
Cholesterol 63.68mg 158%
Sodium 125.69mg 39%
Potassium 271.89mg 43%
Total Carbs 2.72g 7%
Sugars 0.9g 27%
Dietary Fiber 0.55g 16%
Protein 16.1g 239%
Vitamin C 1mg 12%
Iron 0.9mg 35%
Calcium 16.1mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.5
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium

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