Prime Rib with Rosemary Beet Sauce

​8 lb (4 kg) beef prime rib roast
1 1/2 tbsp herbes de Provence, crumbled
1 tbsp kosher salt
2 tsp freshly ground pepper
1 tbsp canola oil
1 cup shredded peeled beets
1/2 cup finely chopped onion
3 cloves garlic, finely chopped
1/2 cup dry red wine
3 cups beef broth
3 tbsp salted butter, softened
1 tbsp all-purpose flour
1 tbsp chopped fresh rosemary
2 tsp balsamic vinegar
1/4 tsp freshly ground pepper

​1. Preheat oven to 425°F.
2. Rub roast with herbes de Provence, salt and 2 tsp pepper.  Tie roast with butcher’s twine.
3. Place roast, bone side down, in a shallow roasting pan.
4. Roast for 10 minutes.
5. Reduce oven temperature to 325°F and continue roasting for 2 1/2 hours or until a meat thermometer registers 135°F.  Meanwhile, to prepare sauce, heat oil in a medium non-reactive saucepan over medium heat.  Add beets, onion and garlic; sauté until softened, about 5 minutes.
6. Add wine and cook, stirring, until wine is almost evaporated, about 2 -3 minutes.
7. Add broth and stir to combine.  Bring to a boil.
8. Reduce heat and simmer, uncovered, stirring occasionally, until mixture is reduced by almost half, about 25 minutes.  Remove from heat.
9. Force mixture through a sieve into a heatproof bowl; discard solids.
10. Return strained mixture to saucepan.  Bring to a boil.  Meanwhile, combine butter and flour.
11. Reduce heat and whisk butter mixture into strained mixture.  Whisk in rosemary, vinegar and 1/4 tsp pepper.
12. Simmer, whisking frequently, for 15 minutes; keep warm.
13. Once roast registers 135°F, transfer roast to a platter and cover with foil.  Let stand for 15 - 30 minutes before carving.
14. The internal temperature will continue to rise several degrees during standing.  The final temperature should be 140°F for rare roast beef.
15. Serve with sauce.  Serves 12.
Nutritional analysis per serving:
411 calories, 25 g fat, 39.5 g protein, 3.8 g carbohydrate, 0.7 g fibre, 1042 mg sodium
Last updated on February 15, 2019