One of Bruce’s clients raises beef cattle locally and offered us a great deal on a Prime Rib. Look at this enormous slab of Prime Rib. I had it stowed away in my freezer long enough waiting for the “right” time to share it with the world. I brought it out for Saturday cocktail hour. A big holiday wasn’t in the cards for this beauty but the first weekend of snow seemed like a good enough reason to celebrate. To fit into the cocktail hour we did slice our prime rib and then cube it into 1” savory morsels to be dipped in the red wine sauce. Rules for Saturday cocktail hour no utensils. Some exceptions may be made for soups and special desserts. I try to keep Saturday’s simple and relaxing.
Our cocktail for the night was the classic Old Fashion.
Our sage is still looking beautiful in the garden. I potted up two rosemary plants. One I brought into the studio and one I left in the greenhouse. The Studio Rosemary died within two weeks. The one I’ve basically ignored in the greenhouse looks perfect. Bizarre!
Remember to marinate the meat for at least 24 hours. The time allows the meat to be that melt in your mouth full of flavor Prime Rib you really want. Just imagine if I had waited 48 hours!
- 6-7 lb Prime Rib no bone
- 1 cup Red Wine
- 3 tbsp Olive Oil
- 1 Sprig Rosemary
- 3 Sage Leafs
- Borsari Original Seasoning
- 2 cups Red Wine
- 1 Stick Salted Butter
Marinate Prime Rib minimum 24 Hours prior to roasting
In Roasting Pan Drizzle the Olive Oil over the Prime rib
Roughly chop Rosemary and Sage and rub the herbs on the Prime Rib
Add 4-5 shakes of Borsari Original Seasoning to the top of your Prime Rib
Throughout the day when you open the fridge pour some of that red wine on the bottom of your meat giving it a little bit of love.
Preheat oven to 450 degrees F.
Turn your Prime Rib in the pan so fat faces up
Roast for 30 minutes at 450 degrees F.
Reduce heat to 350 and let cook till the thickest part reads 130 degrees F for medium rare. Check the temperature at 1-½ hours to gauge the temperature. Ours took 2-½ to 3 Hours.
Platter Prime Rib and tent with foil to keep warm.
Place roasting pan on your burner and turn heat to high. Add butter and 2 cups of Red Wine to pan with remaining wine and make sure to scrape the bottom to release any of the good flavor. Cook until butter is melted. Add Borsari Original Seasoning per your taste.
Slice your meat any thickness you desire and enjoy!!
PS. We did this as an appetizer and cubed the meat with the sauce as a dipping option at a party.
Purchase Borsari Original Seasoning on-line at www.BorsariFoods.com. We fell in love with Borsari Seasoning because it’s a local brand and I design their website and some of their marketing materials.