Prime Rib With Texas Mourvèdre Jus

AuthorDartagnan
DifficultyAdvanced

"Bar Nothing Ranch's Prime Rib, classic, no short cut prime rib perfection"

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Yields10 Servings
Prep Time30 minsCook Time3 hrs 40 minsTotal Time4 hrs 10 mins
 1 tbsp peanut oil
 1 lb beef or veal bones
 1 large carrot, peeled and rough choppedabout 1 1/2 cups
 2 stalks celery, rough choppedabout 1 1/2 cups
 1 large sweet onion, peeled and rough choppedabout 1 1/2 cups
 1 ½ cups William Chris Vineyards Texas Mourvèdreor any other Texas dry red wine
 1 ½ cups veal stock
 2 bay leaves
 4 sprigs fresh thyme
 4 stems parsley
 1 qt chicken stock
 1 5-6 pound USDA Prime rib roast
 to coat/taste Kosher salt
 to coat/taste Madagascar black peppercorns, medium crushed
 to coat/taste garlic powder
 4 tbsp unsalted butter
1

Adjust oven rack to lower position and preheat oven to 200°F.

2

Heat oil in a large Dutch oven over high heat until lightly smoking. Add soup bones. Cook, flipping and stirring pieces occasionally, until well browned on all surfaces, about 15 minutes. Using tongs, transfer bones to a large plate and set aside.

3

Add carrot, celery, and onions to pot and cook, stirring occasionally until starting to lightly brown, about 8 minutes. Add wine and veal stock, bay leaves, thyme, and parsley, and cook, scraping up browned bits from bottom of pan. Bring to a boil and cook until reduced by half, about 10 minutes. Add chicken stock, bring to a boil, and cook until reduced by half, another 10 minutes.

4

Arrange bones in the bottom of a large roasting pan. Pour entire contents of Dutch oven on top of bones and spread vegetables around into an even layer. Place a V-rack on top, arranging the meat and vegetables so that the rack rests on the bottom of the pan.

5

Season rib roast generously with salt, pepper and light bit of garlic powder on all sides and place on rack with fat cap facing up. Place in oven and cook until center of roast registers 120°F on an instant-read thermometer for medium-rare, 3 to 3 1/2 hours.

6

Pull prime rib from oven, transfer to a large plate, and tent tightly with aluminum foil. Keep in warm area, sealed while resting.

7

Increase oven temperature to highest possible setting (550°F).

8

Remove soup bones from roasting pan and transfer to a medium saucepan. Pour remaining contents of pan through a fine mesh strainer into the saucepan. Discard strained vegetables.

9

Remove fat off of top of liquid. Bring liquid to a boil, reduce to a simmer, and cook about 20 minutes. Remove bones, extract marrow and fold in marrow until incorporated. Season jus to taste with salt and pepper. Stir in butter off heat.

10

With a clean roasting pan lined with foil, return V-rack, replace prime rib on top of rack with fat cap facing up. 10 minutes before guests are ready to be served, place roast back in hot oven and cook until well-browned and crisp on the exterior, 5 to 10 minutes. Remove from oven, carve, and serve immediately.

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Ingredients

 1 tbsp peanut oil
 1 lb beef or veal bones
 1 large carrot, peeled and rough choppedabout 1 1/2 cups
 2 stalks celery, rough choppedabout 1 1/2 cups
 1 large sweet onion, peeled and rough choppedabout 1 1/2 cups
 1 ½ cups William Chris Vineyards Texas Mourvèdreor any other Texas dry red wine
 1 ½ cups veal stock
 2 bay leaves
 4 sprigs fresh thyme
 4 stems parsley
 1 qt chicken stock
 1 5-6 pound USDA Prime rib roast
 to coat/taste Kosher salt
 to coat/taste Madagascar black peppercorns, medium crushed
 to coat/taste garlic powder
 4 tbsp unsalted butter

Directions

1

Adjust oven rack to lower position and preheat oven to 200°F.

2

Heat oil in a large Dutch oven over high heat until lightly smoking. Add soup bones. Cook, flipping and stirring pieces occasionally, until well browned on all surfaces, about 15 minutes. Using tongs, transfer bones to a large plate and set aside.

3

Add carrot, celery, and onions to pot and cook, stirring occasionally until starting to lightly brown, about 8 minutes. Add wine and veal stock, bay leaves, thyme, and parsley, and cook, scraping up browned bits from bottom of pan. Bring to a boil and cook until reduced by half, about 10 minutes. Add chicken stock, bring to a boil, and cook until reduced by half, another 10 minutes.

4

Arrange bones in the bottom of a large roasting pan. Pour entire contents of Dutch oven on top of bones and spread vegetables around into an even layer. Place a V-rack on top, arranging the meat and vegetables so that the rack rests on the bottom of the pan.

5

Season rib roast generously with salt, pepper and light bit of garlic powder on all sides and place on rack with fat cap facing up. Place in oven and cook until center of roast registers 120°F on an instant-read thermometer for medium-rare, 3 to 3 1/2 hours.

6

Pull prime rib from oven, transfer to a large plate, and tent tightly with aluminum foil. Keep in warm area, sealed while resting.

7

Increase oven temperature to highest possible setting (550°F).

8

Remove soup bones from roasting pan and transfer to a medium saucepan. Pour remaining contents of pan through a fine mesh strainer into the saucepan. Discard strained vegetables.

9

Remove fat off of top of liquid. Bring liquid to a boil, reduce to a simmer, and cook about 20 minutes. Remove bones, extract marrow and fold in marrow until incorporated. Season jus to taste with salt and pepper. Stir in butter off heat.

10

With a clean roasting pan lined with foil, return V-rack, replace prime rib on top of rack with fat cap facing up. 10 minutes before guests are ready to be served, place roast back in hot oven and cook until well-browned and crisp on the exterior, 5 to 10 minutes. Remove from oven, carve, and serve immediately.

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Prime Rib With Texas Mourvèdre Jus