Prime Rib With Port Sauce Recipes

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PORT WINE SAUCE RECIPE



Port Wine Sauce Recipe image

How to make a restaurant quality Port Wine Sauce

Provided by G. Stephen Jones

Categories     Sauces

Time 20m

Number Of Ingredients 9

1 oz. butter (1/4 stick)
¼ cup shallots (finely chopped )
¾ cup Port wine
¼ cup red wine
1 cup Demi Glace
salt and pepper (to taste)
1 bay leaf
1 sprig fresh thyme (¼ tsp. dried)
¼ cup heavy cream (optional)

Steps:

  • Melt the butter in a saucepan and sauté the shallots briefly until translucent (approximately 3 minutes).
  • Deglaze with the Port and red wines and reduce until most of the wine has cooked off, (approximately 5 - 6 minutes)
  • Add the demi glace, salt, pepper, bay leaf, and thyme and simmer for approximately 5-6 minutes (or until the sauce has thickened).
  • Strain the sauce, add the heavy cream (if desired), and return to a simmer for a few minutes and serve.
  • The optional heavy cream gives the sauce a richer color and additional flavor.

PORT WINE BALSAMIC FILET MIGNON



Port Wine Balsamic Filet Mignon image

Years ago, I studied abroad in the beautiful city of Florence, Italy. During my 6 months in Tuscany I didn't have one bad meal--even the gas station food was something special. One evening my friend and I decided to treat ourselves to a beautiful steak dinner (on our parents' dime might I add, "Thanks, Mom!"). When the filet mignon came to the table it was covered in a sauce so dark, thick and luscious it almost looked like dark chocolate. Maybe it was the vino I was drinking but after the first bite I cried, I actually cried. The flavors were everything I wanted in a dish--the perfect balance of buttery, acidic, sweet, savory and umami. It was in that moment that I knew I had to recreate this dish at home. After some research and several taste tests, I got it! Now this dish has become one of my husband's favorites and we enjoy it together every Valentine's Day. It's the perfect date night meal you are sure to enjoy!

Provided by Danielle Sepsy

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 14

1 1/2 cups ruby port
1/2 cup dry white wine
Two 8-ounce pieces filet mignon (tenderloin steak)
Kosher salt and freshly ground black pepper
2 to 3 tablespoons all-purpose flour
1 tablespoon olive oil
3 tablespoons unsalted butter
4 sprigs fresh thyme
2 tablespoons quality balsamic vinegar
Microgreens, for serving
1 bunch very thin asparagus, tough ends removed
3 tablespoons olive oil
1 lemon
Kosher salt and freshly ground black pepper

Steps:

  • Bring the port and white wine to a boil in a medium saucepan, lower the heat and simmer until the liquid has reduced to 2/3 cup.
  • Sprinkle the steaks with salt and pepper and lightly dust with flour on both sides. Heat a cast-iron skillet over medium heat. Add the oil and 1 tablespoon of the butter. When the oil is hot, add the steaks to the skillet and top them with a few sprigs of thyme (just to get the essence). Cook for 4 minutes per side, or until they are cooked to your liking (see Cook's Note).
  • Remove the steaks from the pan and set them aside on a plate to rest. Remove the thyme and discard. Add the wine reduction to the same skillet (do not clean the skillet) and bring to a simmer over medium heat, using a wooden spoon to scrape up any browned bits.
  • Add the balsamic vinegar and simmer until the sauce thickens enough to coat the back of the spoon, 2 to 5 minutes.
  • Turn off the heat and whisk in the remaining 2 tablespoons unsalted butter until smooth. Season with salt and pepper. Pour the sauce over the steak and garnish with microgreens.
  • For the grilled asparagus: Toss the asparagus with 3 tablespoons olive oil, the juice from 1/2 a lemon and some salt and pepper. Heat a cast-iron grill pan over medium heat. When the pan is hot, grill the asparagus, turning occasionally, until it is tender and lightly charred, about 4 minutes. Season with more salt and a squeeze of lemon. Serve with the steak.

THE BEST PRIME RIB



The Best Prime Rib image

For our Sunday roast, we went with a foolproof reverse sear method - cooking the roast low and slow then finishing with an incredibly high heat - to get a juicy, perfectly medium-rare roast from edge to edge. The low heat dries the surface which allows the high heat to crisp it up nicely. And a long cooking time with a low, gentle heat avoids the gray band of overcooked meat that usually happens when you sear first.

Provided by Food Network Kitchen

Categories     main-dish

Time 10h

Yield 6 to 8 servings

Number Of Ingredients 4

One 3-rib standing rib roast (7 to 8 pounds)
2 cloves garlic, thinly sliced
1/4 cup kosher salt
2 tablespoons black or tricolor peppercorns, coarsely ground

Steps:

  • Pat the skin of the roast completely dry and place on a cutting board, fat-side up. Use a paring knife to make small slits all over the fat, and then stud the meat with the garlic slices. Sprinkle all over with the salt and pepper, wrap tightly with plastic wrap and refrigerate for 4 hours and up to overnight.
  • Preheat the oven to 250 degrees F. Unwrap the roast and place fat-side up on a rack set in a roasting pan.
  • Roast the meat until an instant-read thermometer inserted into the center of the meat registers 120 degrees F, about 4 hours. Remove from the oven and let sit for 1 hour. The temperature will continue to rise another 10 to 14 degrees as it sits.
  • Turn the oven to 500 degrees F. Place the roast back in the oven and bake until the fatty skin starts to crisp up and turn golden brown, 10 to 15 minutes. Let rest another 30 minutes before transferring to a cutting board for slicing.

PRIME RIB



Prime Rib image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 4h

Yield 6 servings

Number Of Ingredients 7

1 4-bone prime rib, bones and excess fat removed and reserved
4 teaspoons kosher salt
Freshly ground black pepper
4 sprigs fresh rosemary
4 cloves garlic, unpeeled, smashed
4 ounces arugula (optional)
2 teaspoons extra-virgin olive oil (optional)

Steps:

  • Liberally season the prime rib with the salt and some pepper and refrigerate overnight.
  • An hour before cooking, remove the roast from the refrigerator to allow it to come to room temperature.
  • Meanwhile, preheat the oven to 400 degrees F.
  • Put the reserved ribs in a roasting pan bowed-side up (the ribs will be acting as the roasting rack). Scatter any fat and meat trimmings in the pan around the bones. Roast the bones and trimmings for about 30 minutes, or until the fat starts to render.
  • Remove the pan from the oven, put the rosemary sprigs on top of the bones, then top with the prime rib. Put the smashed garlic in the bottom of the pan with the trimmings. Baste the beef with the fat drippings and return the pan to the oven.
  • Cook for 30 minutes and then baste the roast again.
  • Reduce the heat to 350 degrees F and cook until the meat is medium rare (an internal temperature of 125 degrees F to 130 degrees F), about 1 hour, 15 minutes, basting the roast every 30 minutes until it is done. Keep in mind that the roast will continue to cook while resting.
  • Remove the roast from the oven and put it on a cutting board to rest, uncovered, for 20 minutes. Slice the prime rib to the desired thickness and garnish with the arugula and olive oil.

NEELYS' PRIME RIB WITH RUBY PORT SAUCE



Neelys' Prime Rib with Ruby Port Sauce image

Categories     Sauce     Marinate     Roast     Low Sodium     Port     Simmer

Yield serves 6 to 8

Number Of Ingredients 15

4 cloves garlic, smashed and peeled
2 tablespoons kosher salt
2 tablespoons finely chopped fresh rosemary
2 to 3 tablespoons olive oil
2 teaspoons freshly ground black pepper
1/4 teaspoon crushed red-pepper flakes
One 8-pound bone-in prime-rib roast (3 or 4 ribs)
RUBY PORT SAUCE
3 tablespoons butter, divided
2 shallots, finely chopped
2 cloves garlic, minced
1 1/4 cups ruby port
4 cups beef stock, homemade or low-sodium
Kosher salt and freshly ground black pepper
(makes 2 cups)

Steps:

  • Mash the garlic and salt with a mortar and pestle until a paste is formed. Add the rosemary, and smash all together. Scrape the paste into a small bowl along with the olive oil, black pepper, and crushed red pepper.
  • Spread the herb-and-garlic paste all over the meat. Cover with plastic wrap, and place in the fridge to marinate for at least 8 hours. Allow the meat to come to room temperature for 1 to 2 hours before roasting. (This will ensure even cooking.)
  • Preheat your oven to 450 degrees F. Adjust a rack to the middle of the oven.
  • Remove the plastic wrap, and place the meat in a large roasting pan. Roast for 20 minutes, then reduce the oven temperature to 350 degrees, and continue to cook until a thermometer inserted into the thickest part of the roast without touching the bone reads 125 degrees for medium rare, or continue to cook until it reaches 130 to 135 for medium, about 2 hours and 20 minutes more.
  • Remove the roast from the oven, tent with foil, and let rest for 20 minutes before carving.
  • Serve with the ruby port sauce (recipe follows).
  • RUBY PORT SAUCE
  • Melt 2 tablespoons of the butter in a medium saucepan set over medium heat. Once the butter foams, toss in the shallots and garlic, and sauté until soft and tender, about 3 or 4 minutes. Pour the port and beef stock into the saucepan, and bring to a simmer. Let reduce for about 20 minutes, or until you have about 2 cups of brothlike sauce. Whisk in the remaining tablespoon of butter for a touch of added thickness and gloss. Season to taste with salt and pepper.
  • Note
  • Get the rib rubbed with the spices the day before, and set aside in the fridge.

DELECTABLE PRIME RIB AND AU JUS



Delectable Prime Rib and Au Jus image

This particular recipe has brought me success both in personal and professional cooking. The recipe is written for a 10-pound loin, but, can be modified by size. It gives the prime rib a nice crust exploding with flavor, and an interior so tender, it'll (hopefully) leave you wanting more.

Provided by ElCapitan225

Categories     Main Dish Recipes     Roast Recipes

Time 4h25m

Yield 20

Number Of Ingredients 16

1 (10 pound) prime rib loin roast
2 cups concentrated beef base (paste)
1 clove garlic, minced
½ cup chopped fresh thyme
½ cup dried oregano
½ cup whole black peppercorns
2 teaspoons salt
2 ½ cups water
1 tablespoon concentrated beef base (paste)
2 tablespoons dry red wine
1 teaspoon finely chopped fresh thyme
1 teaspoon dried oregano
½ teaspoon garlic powder
1 stalk celery, quartered
½ white onion, coarsely chopped
½ carrot, peeled and coarsely chopped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Trim any thick pieces of dense, hard fat from the roast, but leave smaller areas of fat in place.
  • In a bowl, mix 2 cups of beef base with minced garlic, and rub the mixture generously all over the roast. Sprinkle the roast with 1/2 cup of fresh thyme, 1/2 cup of oregano, the black peppercorns, and salt. Place into a roasting pan.
  • Roast in the preheated oven until the meat has formed a brown crust and a quick-read meat thermometer inserted into the thickest part of the roast measures 135 degrees F (57 degrees C), for medium-rare, about 3 hours. If you prefer the meat well-done, roast an additional 45 minutes. Remove roast from oven, and allow to stand while you make the sauce. Temperature of the meat will rise about 10 more degrees as it rests.
  • Pour the water into a saucepan, and dissolve 1 tablespoon of beef base in the water. Mix in the red wine, and stir in 1 teaspoon of thyme, 1 teaspoon of oregano, and the garlic powder. Add the celery, onion, and carrot pieces to the sauce. Bring the mixture to a boil, and cook, stirring often, until the sauce reduces by half, 20 to 30 minutes. Strain sauce and discard vegetables before serving sauce with the roast.

Nutrition Facts : Calories 479 calories, Carbohydrate 3.7 g, Cholesterol 84.3 mg, Fat 38.4 g, Fiber 1.6 g, Protein 28.9 g, SaturatedFat 14.4 g, Sodium 5317.7 mg, Sugar 0.5 g

PRIME RIB WITH PORT SAUCE



Prime Rib With Port Sauce image

This is a variation of 2 different recipes from Bon Appetit. It does take awhile, but the actual hands-on time isn't bad. I made this for Christmas Eve dinner and it was a HUGE hit.

Provided by mplsgirl

Categories     Meat

Time 2h45m

Yield 8-10 serving(s)

Number Of Ingredients 15

9 lbs prime rib roast
1 tablespoon olive oil
4 garlic cloves, crushed
6 medium onions, peeled and quartered
1/2 teaspoon salt
1/2 teaspoon pepper
2 1/2 cups beef broth
1 3/4 cups port wine
1 1/4 cups dry red wine
1 bay leaf
4 large fresh thyme sprigs
4 large fresh parsley sprigs
3 large fresh rosemary sprigs
2 tablespoons butter, room temperature
2 tablespoons flour

Steps:

  • Position rack in center of oven and preheat to 450.
  • Place beef, fat side up, in large roasting pan that has a cover. Rub with garlic, olive oil, salt, and pepper. Roast beef for 20 minute.
  • Reduce oven temp to 350. Place onions around beef. Cover and roast for about 2 hours or until meat thermometer inserted into center of meat reads 135. Baste every half hour or so.
  • After meat has been in 1 hour, combine broth, port, wine, and herbs in saucepan. Boil until mixture is reduced to 2 cups. Remove from heat and discard herbs.
  • Once beef is done, transfer to a platter with onions and tent with foil for 30 minute
  • Pour off fat from roasting pan and mix juices and browned bits into wine sauce. Bring to a boil. Mix butter and flour together and whisk into sauce to thicken.
  • Slice beef and serve with sauce.

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