WOULD YOU EAT THIS TREMENDOUS CURRANT GLAZED PRIME RIB OF BEEF FEAST
Ingredients:
For the Prime Rib:
1 (4-5 lb) prime rib roast, bone-in
2 tablespoons olive oil
Salt and black pepper to taste
4 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
For the Currant Glaze:
1 cup currant jelly
1/4 cup red wine (optional, or use beef broth)
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
Salt and black pepper to taste
Instructions:
Prepare the Prime Rib:
Preheat your oven to 450°F (230°C).
Rub the prime rib roast with olive oil, salt, black pepper, minced garlic, chopped rosemary, and thyme. Ensure it is well-coated with the seasoning.
Roast the Prime Rib:
Place the roast on a rack in a roasting pan, bone side down. Roast in the preheated oven for 15 minutes to develop a nice crust.
Reduce the oven temperature to 325°F (165°C) and continue roasting for about 1.5 to 2 hours, or until the internal temperature reaches your desired level of doneness (130°F for medium-rare, 140°F for medium). Use a meat thermometer for accurate results.
Prepare the Currant Glaze:
While the roast is cooking, in a small saucepan, combine currant jelly, red wine (if using), balsamic vinegar, Dijon mustard, chopped rosemary, and thyme. Cook over medium heat, stirring occasionally, until the jelly has melted and the glaze has thickened slightly. Season with salt and pepper to taste.
Glaze the Prime Rib:
During the last 20 minutes of roasting, brush the currant glaze over the prime rib. Continue roasting until the glaze is caramelized and the roast reaches the desired internal temperature.
Rest and Serve:
Remove the prime rib from the oven and let it rest for 15-20 minutes before carving. This allows the juices to redistribute.
Carve and Enjoy:
Slice the prime rib into individual servings and serve with additional currant glaze on the side.
Serve:
Pair the currant glazed prime rib with your favorite side dishes, such as roasted vegetables, mashed potatoes, or a fresh salad.
