This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Cabernet Reduction Sauce for Prime Rib

  • Filter
  • Time
  • Show
Clear All
new posts

    Cabernet Reduction Sauce for Prime Rib

    Hi friends, I mentioned this reduction sauce in a SUWYC post and it was agreed that a proper recipe post should capture it. So here goes, my first Recipe post, please be gentle with me.

    Executive Summary
    This is a sauce to prepare to accompany a prime rib and sides. The reduction concentrates great flavors and can be spooned over the sliced rib, any kind of potatoes, hell, just put it on everything OK? It takes from 3 to 4 hours to complete the process, typically while the rib is cooking. No special gadgetry is required. I first learned this from my eldest sister in the early 1990s, and several of us in the family have been using and tweaking it since. A couple of those are no longer with us, and I’m sure there were cookbooks consulted along the way but I have no way of knowing any proper attributions at this point… except for the certainty that I have zero to do with formulating this! So I can't give complete credit where it's due.

    Makes or Serves
    The amounts here are intended for a roast of about 6 pounds.

    Takes (how long)
    The majority of the process requires 3 to 4 hours, and then there is a final mixing step shortly before serving.


    2 bottles Cabernet Sauvignon
    2 cups Ruby Port
    4 cups beef stock
    3 large garlic cloves
    1 large shallot, peeled & halved
    2 bay leaves
    1 tsp dried thyme
    Salt & pepper to taste
    1 tbsp red currant jelly
    ¼ cup heavy cream

    Drippings & scrapings from prime rib roasting pan
    IMPORTANT: The more drippings and scrapings you can muster, the better this sauce will be. That is likely to constrain your choices of how you prepare your prime rib if you opt to go with this reduction. Caveat Roastor.

    Click image for larger version  Name:	20211225_114816.jpg Views:	3 Size:	1.72 MB ID:	1148599
    Click image for larger version  Name:	20211225_160119.jpg Views:	3 Size:	2.53 MB ID:	1148600

    In a large saucepan, combine the wine, port, and beef stock. Add the garlic cloves, shallot, bay leaves, salt & pepper, and thyme, bring to a steady boil.

    Click image for larger version  Name:	20211225_132709.jpg Views:	3 Size:	3.30 MB ID:	1148601

    Reduce mixture to 2 cups, then strain off the solids and return liquid to saucepan on low heat. Stir in red currant jelly and heavy cream, simmer to thicken a bit. Sauce can hold at this point.

    Click image for larger version  Name:	20211225_163307.jpg Views:	3 Size:	2.72 MB ID:	1148602

    Collect as much of the drippings & scrapings & browned goodness as you can from wherever you were catching them. When you are about 20-30 minutes from service, heat up the waiting sauce and stir in all the drippings/goodness. Then use like gravy, but taste a bit first – it is intensely flavored and a little goes a long way!

    Click image for larger version  Name:	20211225_165220.jpg Views:	3 Size:	1.47 MB ID:	1148603
    Last edited by DaveD; December 25, 2021, 08:16 PM.

    Very nice, I'm going to save this recipe for later.


      Thank you. I have a prime rib in the freezer. This recipe is going into my Paprika to use with it.


        DaveD, thanks for the recipe. Maybe I misread something, but you add a lot of liquid, to include 2 bottles of wine. Then you instruct to reduce to 2 cups. What am I misunderstanding? That seems like one heck of a reduction.

        I have some left over drippings and stock my my rib roast yesterday, so trying to figure out how to make a good gravy or sauce. Thanks!


        • DaveD
          DaveD commented
          Editing a comment
          You are missing nothing! That's it exactly, it is one HECK of a reduction. The intensity of the resulting flavors is pretty amazing.

        Sounds really good to me. As for the reduction: I count to roughly 13 cups to begin with. So reducing to two cups makes sense GrillinNC . And it does take time. But I've done this sauce many times (well, pretty close, but not exactly this sauce. same amounts though), and I never go longer than 2 hours. And it's simmering (not boiling) during that time.

        Regardless it sounds like a big hit to me. There are two things I do different:

        1. I chop and fry the shallots in oil first.
        2. I use concentrated (liquid) beef stock, about 2-3 tbsp. Saves mes some reducin' time I guess. Could explain the time difference :-)

        Great post DaveD, thanks for sharing a detailed yummy recipe!


        • DaveD
          DaveD commented
          Editing a comment
          Thanks Henrik ! Indeed, I'm sure the time diff is down to the use of the concentrated broth instead of regular strength. And I was overly conservative in estimating how long, I sure would hate to underestimate and have someone get into an overly sporty situation trying to serve on time...! I think it was three hours in yesterday's meal.

        I made this and used it on some lamb lollipops. The drippings came from the chuck roast I smoked the other day. No red or black currant jelly in the stores, I used marionberry. Really good!


        • DaveD
          DaveD commented
          Editing a comment
          Indeed, not easy to find red currant jelly. We grab it anytime we see it. Of course, online makes it a lot easier.


      No announcement yet.
      Rubs Promo


      These are not ads or paid placements. These are some of our favorite tools and toys.

      These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

      Use Our Links To Help Keep Us Alive

      A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

      Finally, A Great Portable Pellet Smoker

      Green Mountain Grills Trek smoker

      Green Mountain Grills Trek smoker

      Green Mountain’s portable Trek Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Trek from your smart phone or laptop.

      Click here to read our detailed review and to order

      The Good-One Is A Superb Grill And A Superb Smoker All In One

      The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

      Click here to read ourcomplete review


      Comprehensive Temperature Magnet With 80+ Important Temps

      Amazingribs.com temperature magnet
      Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

      Click here to order.

      The Cool Kettle With The Hinged Hood We Always Wanted

      Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

      Click here for more about what makes this grill special

      Blackstone Rangetop Combo: Griddle And Deep Fryer In One

      The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

      Click here to read our detailed review and to order

      Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

      This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

      Click here to read our detailed review

      The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

      kamado grill
      Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

      Click here for our article on this exciting cooker