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Title: Prime Rib w/Cabernet & Dried Cherry Sauce
Categories: Beef, Vegetables, Fruits, Wine, Herbs
Yield: 8 Servings

4 Sprigs fresh rosemary;
- chopped
4 cl Garlic; chopped
2 tb Olive oil
6 lb Standing rib roast(5-6 ribs)
Salt & ground black pepper
3 lg Carrots; scraped, chopped
3 Ribs celery; chopped
2 sm Onions; peeled, chopped
2 c Beef broth
2 c Cabernet Sauvignon wine (or
- Zinfandel/Primitivo)
4 oz Dried cherries
2 2/3 tb Unsalted butter
2 tb A-P flour; as needed

Set oven @ 325°F/165°C.

Mix rosemary, garlic, and olive oil in a bowl. Rub roast
with mixture and season liberally with salt and black
pepper.

Heat an 11" or 12" 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.

Roast meat in the oven about 2 1/2 hours.

Transfer roast from skillet to a serving platter,
retaining pan drippings and vegetables; let rest at
least 30 minutes before slicing.

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.

Melt butter in a separate saucepan over medium heat and
whisk flour into hot butter to make a paste. (roux -
UDD) 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.

Serve sauce with roast.

NOTES: This is from my sole go at a Standing Rib
roast. I used a Zinfandel (noted in ingredients list)
instead of running out to find a Cab-Sav. It went well
for the special occasion I was sort-of catering. If I
have occasion to do it again I won't change much if
anything .... assuming I have fresh rosemary handy.
~- UDD

Recipe By James J. James III (Jim Cubed)

RECIPE FROM: https://www.allrecipes.com

Uncle Dirty Dave's Kitchen

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