One of Bruce’s thankful clients gave 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 Rosemary I brought into the studio and one I left in the greenhouse. The Rosemary in the studio 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 melt in your mouth full of the flavor you really want. Just imagine if I had waited 48 hours!
Prime Rib with Red Wine
- 2 cups Red Wine
- 1 Stick Salted Butter
- Marinate InstructionsMarinate Prime Rib minimum 24 Hours prior to roastingIn Roasting Pan Drizzle the Olive Oil over the Prime ribRoughly chop Rosemary and Sage and rub the herbs on the Prime RibAdd 4-5 shakes of Borsari Original Seasoning to the top of your Prime RibThroughout 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 the oven to 450 degrees F.Turn your Prime Rib in the pan so fat faces upRoast 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.Plate Prime Rib and tent with foil to keep warm.
- Place the roasting pan on your burner and turn the heat to high. Add butter and 2 cups of Red Wine to the pan with remaining wine and make sure to scrape the bottom to release any of the good tasting brown bits. Cook until butter is melted. Add Borsari Original Seasoning per your taste.Slice your meat any thickness you desire and enjoy!!