Prime Rib Roast with Red-Wine Cherry Sauce
Prime Rib is the quintessential holiday roast in many households. When it’s cooked properly, the end result is a mouth-watering flavor and incredibly tender beef. This recipe below incorporates a dry rub for roasting the beef and then you create a delicious red wine cherry sauce that you can use for serving the roast once it’s finished cooking. The sweetness of the cherries marries perfectly with the savory spices to add complexity and depth of flavor to your roast. Serve on a platter with fresh thyme, roasted onions, pomegranate arils and the red wine cherry sauce for a beautiful presentation.
The Ribeye Roast is sold bone-in and you can choose the size you need and have it custom cut from a Safeway butcher. You can actually make the Red Wine Cherry Sauce for any beef roast, so if you are serving a tenderloin, a NY Strip Roast or another cut of beef or pork, you can use the same delicious sauce for any of the roasts.
The most important thing to keep in mind is you don’t want to overcook the meat. It tastes better pink (medium-rare), and you must tent it with foil after cooking for at least 20 minutes for all the juices to reincorporate into the meat fibers. If you start carving right out of the oven, all the juices will leave the meat and you will end up with a dry roast.
Take advantage of the amazing Roast Sales at Safeway to make your family a delicious Prime Rib Roast for your holiday dinner.
Prime Rib Roast With Cherry Wine Sauce
- 1 beef Rib Roast Bone-In 2 to 4 ribs, small end, chine (back) bone removed (6 to 8 pounds)
- 1/4 cup plus 2 tablespoons minced shallots divided
- 1 tsp minced fresh thyme
- 1 1/8 tsp coarse grind black pepper divided
- 1 Tbs unsalted butter
- 1 cup reduced-sodium beef broth divided
- 1 cup Columbia Crest Grand Estates Cabernet Sauvignon
- 1/2 cup dried cherries or cranberries
- 2 tsp cornstarch
1. Preheat oven to 350°F. Combine 2 tablespoons shallots, 2 tablespoons thyme and 1 teaspoon pepper; press evenly onto all surfaces of beef Roast.
2. Place Roast, fat-side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350°F oven 2-1/4 to 2-1/2 hours for medium rare; 2-3/4 to 3 hours for medium doneness.
3. Meanwhile, heat butter in large nonstick skillet over medium heat until melted. Add remaining 1/4 cup shallots and 1 teaspoon thyme; cook and stir 3 to 5 minutes or until shallots are tender and begin to turn golden. Add 3/4-cup broth, wine and cherries to skillet; bring to boil. Reduce heat; cook, uncovered, over medium heat 6 to 8 minutes or until reduced to 1-1/2 cups. Combine remaining 1/4-cup broth and cornstarch; whisk into wine mixture. Stir in remaining 1/8-teaspoon pepper; bring to a boil. Cook 1 to 2 minutes or until sauce thickens, stirring occasionally. Season with salt, as desired.
4. Remove Roast when meat thermometer registers 135°F for medium rare, 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
Watch a video, courtesy of our friends at Safeway of this roast recipe coming together here:
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