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.
Ingredients
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.
Method
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.
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.
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!
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.
Ingredients
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.
Method
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.
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.
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!
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