Rib Roast and Cabernet au Jus
- 1 rib roast (prime) - 2 ribs (about 5 lbs.)
- 8 petite carrots or 2 regular carrots, diced
- 1 potato, diced
- 1/3 cup olive oil
- 4 cloves garlic, diced finely
- Rosemary, chopped
- Thyme, chopped
- Salt and pepper, to taste
- 1 1/2 cups Sebastiani Cabernet Sauvignon
- 1/4 cup water and remaining steak juices
- 1 tsp sugar
Preheat the oven to 325 degrees F.
Place the rib roast (ribs side down) in a large roasting pan.
Mix together the olive oil, garlic, rosemary, thyme and a pinch of salt and pepper to form a paste. Spread this evenly over the roast.
Take the diced potato and carrots and scatter around the roast. Drizzle the vegetable with a little olive oil.
Place the roast in the oven and calculate roughly 20 minutes per pound for a medium-rare steak. Internal temperature should be about 125 degree F when done.
When done, remove the beef to a plate or carving board while letting the vegetables rest in the juice for about 10 minutes.
Remove the vegetables and set them aside in a dish.
Take the remaining juices and sieve them through a fat separator to collect the broth.
Pour the Sebastiani Cabernet, sugar and any additional water into the roasting pan and stir the contents. The au Jus will be ready in roughly 5 minutes after the wine has reduced by half.
Strain the sauce further if needed and enjoy!