NATURAL PRIME RIB OF BEEF with RED WINE REDUCTION

from Wild Oats

Recipe

Ingredients:	4 or 5 lb rack prime rib of beef, brought to room temperature 1/3 cup olive oil 2 Tablespoons fresh lemon juice (about 1/2 lemon) 5 Tablespoons fresh rosemary leaves, crushed with stems removed 4 cloves garlic, minced coarse salt to taste 1 teaspoon black pepper 1 cup chicken stock 1 cup or more of a bottle of red drinking wine 3 Tablespoons flour

Directions:	Preheat oven to 450 degrees. 1. Place room temperature beef in a large roasting pan. 2. Combine olive oil, lemon juice, crushed rosemary, garlic, salt, and pepper. Rub all over top of the prime rib for a few minutes. Sear the roast in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees and continue to cook for 12 to 15 minutes per pound, depending on the desired degree of doneness. 3. Remove roast from oven, reserving the juices in the pan and allow to it rest for 10 to 20 minutes. This creates a juicier meat, allowing the natural meat juices to settle into the meat. 4. Place the roasting pan with the juices on the stovetop over medium high heat. Scrape the bottom of the pan to loosen the flavorful bits formed while in the oven. 5. Add chicken stock (you can substitute beef stock or vegetable stock), a cup of wine, and stir as sauce begins to boil and reduce. If you have added two cups of liquid, you will want to reduce it to about 1 cup. If you would like a thicker gravy-like sauce, stir in some of the flour a bit at a time. If you like a thinner au jus, it is not necessary to add the flour. For added flavor, add a few sprigs of rosemary to the pan as the sauce reduces. During this process you can add more wine and stock for flavor, and reduce as needed. 6. Slice the beef into the desired amount of servings and pour reduction over meat. Serve! NOTE: Wild Oats chefs say leftovers of this prime rib of beef make EXCELLENT sandwiches the next day!! You know me...I tried it and those sandwiches were awesome!

Ingredients:

4 or 5 lb rack prime rib of beef, brought to room temperature
1/3 cup olive oil
2 Tablespoons fresh lemon juice (about 1/2 lemon)
5 Tablespoons fresh rosemary leaves, crushed with stems removed
4 cloves garlic, minced
coarse salt to taste
1 teaspoon black pepper
1 cup chicken stock
1 cup or more of a bottle of red drinking wine
3 Tablespoons flour

Directions:

Preheat oven to 450 degrees.

1. Place room temperature beef in a large roasting pan.

2. Combine olive oil, lemon juice, crushed rosemary, garlic, salt, and pepper. Rub all over top of the prime rib for a few minutes. Sear the roast in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees and continue to cook for 12 to 15 minutes per pound, depending on the desired degree of doneness.

3. Remove roast from oven, reserving the juices in the pan and allow to it rest for 10 to 20 minutes. This creates a juicier meat, allowing the natural meat juices to settle into the meat.

4. Place the roasting pan with the juices on the stovetop over medium high heat. Scrape the bottom of the pan to loosen the flavorful bits formed while in the oven.

5. Add chicken stock (you can substitute beef stock or vegetable stock), a cup of wine, and stir as sauce begins to boil and reduce. If you have added two cups of liquid, you will want to reduce it to about 1 cup. If you would like a thicker gravy-like sauce, stir in some of the flour a bit at a time. If you like a thinner au jus, it is not necessary to add the flour. For added flavor, add a few sprigs of rosemary to the pan as the sauce reduces. During this process you can add more wine and stock for flavor, and reduce as needed.

6. Slice the beef into the desired amount of servings and pour reduction over meat. Serve!

NOTE: Wild Oats chefs say leftovers of this prime rib of beef make EXCELLENT sandwiches the next day!! You know me...I tried it and those sandwiches were awesome!