Prime Rib With Port Sauce - cooking recipe

Ingredients

9 lbs prime rib roast
1 tablespoon olive oil
4 garlic cloves, crushed
6 medium onions, peeled and quartered
1/2 teaspoon salt
1/2 teaspoon pepper
2 1/2 cups beef broth
1 3/4 cups port wine
1 1/4 cups dry red wine
1 bay leaf
4 large fresh thyme sprigs
4 large fresh parsley sprigs
3 large fresh rosemary sprigs
2 tablespoons butter, room temperature
2 tablespoons flour

Preparation

Position rack in center of oven and preheat to 450.
Place beef, fat side up, in large roasting pan that has a cover. Rub with garlic, olive oil, salt, and pepper. Roast beef for 20 minute.
Reduce oven temp to 350. Place onions around beef. Cover and roast for about 2 hours or until meat thermometer inserted into center of meat reads 135. Baste every half hour or so.
After meat has been in 1 hour, combine broth, port, wine, and herbs in saucepan. Boil until mixture is reduced to 2 cups. Remove from heat and discard herbs.
Once beef is done, transfer to a platter with onions and tent with foil for 30 minute
Pour off fat from roasting pan and mix juices and browned bits into wine sauce. Bring to a boil. Mix butter and flour together and whisk into sauce to thicken.
Slice beef and serve with sauce.