Prime Rib Roast with Red Wine Reduction

Big and beefy, this luscious cut of meat definitely has a celebratory presence. Here it partners with a rich red wine reduction, garlic and thyme. For the best flavour, look for well-marbled meat.

3 rib prime rib roast
sea salt
black pepper, freshly ground
1 Tbsp. garlic, finely minced
1 Tbsp. Dijon mustard
2 tsp. Worcestershire sauce
1 Tbsp. balsamic vinegar
1 tsp. dried thyme
1½ cups red wine

Preheat oven to 300°F (150°C/130°C fan, Gas Mark 2).

Bring roast to room temperature, about 1 hour.

Season the roast with salt and freshly ground black pepper. Combine garlic, Dijon, Worcestershire sauce, balsamic vinegar and thyme. Spread mixture over roast. Put the roast in a large roasting pan and place in the oven. Cook until desired doneness - about 20 minutes per pound for rare, 30 minutes per pound for medium rare. (120°F for rare and 125°F-130°F for medium rare.) Try not to open the oven door too much during cooking time.

When roast is done, remove it from the oven and transfer meat to a cutting board. Let rest uncovered for 15 minutes. Pour off excess fat from the roasting pan, reserving ⅛-¼ cup of fat. Put pan over high heat and add the wine. Deglaze pan scraping bottom and sides of the pan well. Let liquid reduce by half. Pour into serving dish and reserve.

To Carve:
Cut the meat from the bone in one chunk then slice the meat in slices and arrange on a serving platter. Carve through the ribs and serve these as well. (These will probably disappear before the meat! I like to broil the rib bones a bit more just to give them a crispy texture.) Pour the sauce over the meat slices or serve separately.