| Level: | Intermediate |
| Total: | 2 hr 30 min |
| Prep: | 30 min |
| Cook: | 2 hr |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons finely chopped garlic
- 2 tablespoons finely chopped shallots
- Salt
- Freshly ground black pepper
- 1 cup canola oil (approximately)
- 1 (5 pound) beef rib roast, with bones
- 1/4 cup butter
- 1 small onion finely chopped
- 1/4 cup all-purpose flour
- 1/2 cup red wine
- 2 cups veal stock
- 3 pounds potatoes with skin on, cut into quarters
- 2 tablespoons salt
- 1 tablespoon freshly ground black pepper
- 2 tablespoons chopped fresh thyme leaves
- 2 tablespoons chopped fresh rosemary leaves
- 2 bunches asparagus, tough ends removed
Instructions
- Preheat an oven to 350 degrees F.
- In a small bowl, make a paste with garlic, shallots, salt, pepper and enough of the canola oil to bind the paste (about 1/4 cup). Place the beef in a roasting pan and rub paste onto meat. Roast in oven for about 1 1/2 hours, or until an instant-read thermometer registers an internal temperature of 120 degrees F. (Arrange the oven racks so you will have room for the potatoes and asparagus to follow.)
- While roast is in oven, prepare demi-glace by melting the butter over medium heat in a medium saucepan and sauteing the onion until tender. Whisk in flour with a fork to make a roux, then add red wine and veal stock. Let simmer over medium heat for about 1 hour, until reduced by 1/3, stirring occasionally. In a large bowl, coat potatoes with about 1/2 cup of the remaining canola oil and toss with salt, pepper, fresh thyme, and fresh rosemary.
- When the roast has been cooking for about 1 hour, place the potatoes in a baking pan and put into the oven. Place the asparagus in a single layer on another baking pan. When the potatoes have been roasting for 30 minutes, drain the oil and herbs from the potatoes and pour over the asparagus. Remove the roast, if done, and allow to rest for about 15 minutes. Return the potatoes to the oven, along with the asparagus. Roast the vegetables until tender, about another 15 minutes while the rib roast is resting. To finish the demi-glace, whisk butter into the warm reduction until combined. Slice the rib roast and arrange on a large platter. Arrange the potatoes and asparagus around the meat, drizzling demi-glace sauce on the meat.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1657 |
| Total Fat | 132 g |
| Saturated Fat | 44 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 8 g |
| Sugar | 5 g |
| Protein | 61 g |
| Cholesterol | 243 mg |
| Sodium | 1986 mg |
Reviews
I made this for my boyfriends Birthday, all I can say O…M….G he was delighted with the look and taste that he has made it his Birthday tradition from now on lol…
Love it!!
A real red-wine demi glace does not use a roux–this is the cheap, shortcut way. This method makes the sauce more like a gravy. A real demi would be to reduce down homemade veal stock to make a glace–glace de viande–then, combine with reduced red wine, or whatever other flavoring agents you want. The gelatin from the homemade stock is what gives the sauce a velvety, thick taste that coats the back of the spoon without the use of a roux. To compare these two methods of making a sauce is, well–incomparable.
This is a fantastic recipe, I followed this recipe to the ‘T’, and it paid off. This was not my first attempt cooking a prime rib roast, maybe my seventh, I urge everyone to benchmark this recipe, it was delicious!
It was very good, I messed up on the demi glaze and had to re do it but, I would recommend this, it was simple and good!
Easy, basic, and really nice taste. The meat came out with a perfect medium rare, and Demi-Glace couldn’t have been better! It was a very good dish that lasted 3 days. My husband and I enjoyed the left overs. It’s perfect when I want a substantial meal and would like a break from cooking every single meal.
Simple and very good
I added some fresh rosemary to the rub and rotisseried the roast on the grill with some apple wood in the smoker box. Also put potatoes in a foil pan underneath the roast to catch the pan drippings. I also added some dried mushrooms in cheesecloth to the demi-glace.
My family said they much prefer my recipe. I thought that it was okay…. The demi glace was so so. All in all completely average.