Prime Rib with Red Wine and Shallot Jus Recipe

Name: Prime Rib with Red Wine and Shallot Jus
Prep time: 10 min
Cook time: 2 h 30 min
Total time: 2 h 40 min
Yield: 6 servings
Ingredients: 1 standing beef rib roast– 3 bone minimum (4-5 lbs/1.8-2.3 kg); 6 to 8 cloves garlic, smashed; 1 to 2 shallots, chopped; 3 sprigs fresh thyme leaves; 1/2 cup (125 mL) full bodied, dry red wine– Cabernet Sauvignon or Merlot; 1 tbsp (15 mL) cornstarch; 1/4 cup (60 mL) warm water; 1 carton CAMPBELL’S Stock First ® Beef stock

Ingredients

1 standing beef rib roast– 3 bone minimum (4-5 lbs/1.8-2.3 kg)
6 to 8 cloves garlic, smashed
1 to 2 shallots, chopped
3 sprigs fresh thyme leaves
1/2 cup (125 mL) full bodied, dry red wine– Cabernet Sauvignon or Merlot
1 tbsp (15 mL) cornstarch
1/4 cup (60 mL) warm water
1 carton CAMPBELL’S Stock First ® Beef stock

	PREP TIME 10m	COOK TIME 2h30m	TOTAL TIME 2h40m
YIELD 6 servings

Instructions

Cook roast in a roasting pan at 350°F (180°C) until just before desired doneness, approximately 2 hours Remove roast from oven and rest, covered; on a carving board or serving platter.
While the roast is resting, pour off excess fat from roasting pan and place over medium-high heat. Add garlic and shallots and sauté 1-2 minutes.
Add thyme and red wine to deglaze pan, scraping up any browned bits from bottom of pan and simmer until wine is almost cooked dry.
In bowl, dissolve the corn starch into the warm water. Add beef stock to the pan and simmer until reduced by half. Gradually add corn starch mixture, an ounce or two at a time, until sauce reaches a slightly thickened consistency; it should just coat the back of a spoon.
Slice roast and serve with red wine and shallot jus.

Dinner