• Nat'l Cherry Month - 3

    From Dave Drum@1:18/200 to All on Sat Feb 10 17:01:42 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Prime Rib w/Cabernet & Dried Cherry Sauce
    Categories: Beef, Vegetables, Fruits, Wine, Herbs
    Yield: 8 Servings

    4 Sprigs fresh rosemary;
    - chopped
    4 cl Garlic; chopped
    2 tb Olive oil
    6 lb Standing rib roast(5-6 ribs)
    Salt & ground black pepper
    3 lg Carrots; scraped, chopped
    3 Ribs celery; chopped
    2 sm Onions; peeled, chopped
    2 c Beef broth
    2 c Cabernet Sauvignon wine (or
    - Zinfandel/Primitivo)
    4 oz Dried cherries
    2 2/3 tb Unsalted butter
    2 tb A-P flour; as needed

    Set oven @ 325°F/165°C.

    Mix rosemary, garlic, and olive oil in a bowl. Rub roast
    with mixture and season liberally with salt and black

    Heat an 11" or 12" cast-iron skillet over medium-high
    heat until skillet is very hot. Brown standing rib roast
    on all sides in the hot skillet, 3 to 5 minutes per
    side. Remove meat from skillet. Cook and stir carrots,
    celery, and onions in the hot skillet until slightly
    browned; stir beef broth into vegetables. Place roast on
    top of vegetables in skillet.

    Roast meat in the oven about 2 1/2 hours.

    Transfer roast from skillet to a serving platter,
    retaining pan drippings and vegetables; let rest at
    least 30 minutes before slicing.

    About 15 minutes before serving, combine red wine with
    dried cherries in a saucepan over medium heat; bring to
    a boil and reduce heat to low. Simmer until cherries
    have absorbed all the wine, about 10 minutes, stirring
    occasionally; remove from heat.

    Melt butter in a separate saucepan over medium heat and
    whisk flour into hot butter to make a paste. (roux -
    UDD) Strain reserved pan juices into cherries using a
    fine mesh strainer. Bring cherry sauce with pan juices
    to a boil. Stir flour paste into sauce, reduce heat to
    low, and simmer until thickened, about 5 minutes. Season
    sauce with salt and black pepper.

    Serve sauce with roast.

    NOTES: This is from my sole go at a Standing Rib
    roast. I used a Zinfandel (noted in ingredients list)
    instead of running out to find a Cab-Sav. It went well
    for the special occasion I was sort-of catering. If I
    have occasion to do it again I won't change much if
    anything .... assuming I have fresh rosemary handy.
    ~- UDD

    Recipe By James J. James III (Jim Cubed)

    RECIPE FROM: https://www.allrecipes.com

    Uncle Dirty Dave's Kitchen


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    * Origin: Outpost BBS * Johnson City, TN (1:18/200)