Roast Prime Rib with Rosemary Jus Lié



2 tbsp chopped fresh thyme (or 2 tsp dried)
3 cloves garlic, minced
1/2 tsp salt
1/4 tsp pepper
Pinch cayenne pepper
1 prime rib premium oven roast (5 to 7 lb)
2 onions, thickly sliced
4 sprigs fresh rosemary (or 1 tbsp dried)
1 cup dry red wine
3/4 cup beef stock
2 tsp cornstarch
2 tbsp butter

1. On cutting board, mix thyme with garlic; sprinkle with salt. Holding knife blade at very low angle, rub many times to form smooth paste. Mix in pepper and cayenne; rub over roast. Wrap in plastic wrap and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
2. Scatter onions and rosemary in greased roasting pan. Place roast, bone side down, on onion mixture. Roast in 325F oven until meat thermometer inserted in center registers 140F for rare, 1-3/4 to 2 hours, or 150F for medium-rare, 2-1/4 to 2-1/2 hours, or to desired doneness. Transfer to cutting board or warmed platter; tent with foil and let stand for at least 10 minutes or for up to 30 minutes.
3. Meanwhile, skim fat from pan juices; place pan over high heat. Add wine; cook, scraping up any brown bits from bottom of pan, until reduced by half, about 3 minutes. In small bowl, whisk stock into cornstarch; whisk into pan and bring to boil. Boil for 1 minute; stir in butter. Strain into warmed gravy boat.
4. Slice bones off meat and separate each rib. Slice meat and arrange on platter along with ribs. Stir accumulated juices into sauce.

Yield: 8-10 servings

The Canadian Living Test Kitchen