WOULD YOU EAT THIS TREMENDOUS CURRANT GLAZED PRIME RIB OF BEEF FEAST
Ingredients:
For the Prime Rib:
1 prime rib roast (about 5-6 lbs)
4 cloves garlic, minced
2 tbsp olive oil
2 tbsp fresh rosemary, chopped (or 1 tbsp dried rosemary)
2 tbsp fresh thyme leaves (or 1 tbsp dried thyme)
Salt and pepper to taste
For the Currant Glaze:
1 cup currant jelly
1/4 cup balsamic vinegar
1/4 cup red wine
2 tbsp Dijon mustard
1 tbsp soy sauce
1 tsp fresh rosemary, chopped (or 1/2 tsp dried rosemary)
1/2 tsp black pepper
Instructions:
Preheat your oven to 450°F (230°C).
In a small bowl, mix together minced garlic, olive oil, chopped rosemary, and thyme. Season the prime rib roast generously with salt and pepper, then rub the garlic and herb mixture all over the roast.
Place the roast on a rack in a roasting pan.
Roast the Prime Rib:
Roast the prime rib in the preheated oven for 15 minutes to sear the outside.
Reduce the oven temperature to 325°F (165°C) and continue roasting for about 1.5 to 2 hours, or until the internal temperature reaches your desired level of doneness (e.g., 130°F/54°C for medium-rare).
Remove the roast from the oven and let it rest for at least 20 minutes before carving.
Prepare the Currant Glaze:
While the roast is resting, combine currant jelly, balsamic vinegar, red wine, Dijon mustard, soy sauce, rosemary, and black pepper in a saucepan.
Bring to a simmer over medium heat, stirring occasionally until the glaze thickens slightly, about 5-7 minutes.
Serve:
Brush the currant glaze over the prime rib before serving, or serve it on the side for guests to add as desired.
Enjoy this rich and flavorful prime rib roast with its sweet and tangy currant glaze—a perfect centerpiece for any festive meal!
