Each Monday I will be publishing a recipe from one of my books. This recipe is featured in the “Special Occasions” Section of Moms at Home: Holiday Traditions available on Amazon in Print. If you use any of these recipes, please take a photo and share with me on my Moms at Home Facebook page or on my professional Facebook page. Or, tweet them to me and use hashtag #MomsatHomeMeals Enjoy!
Stay home and enjoy this Restaurant Special! My Mom makes this for my Dad on many Special Occasions.
|1||Lrg||3-Rib Prime Roast, Trimmed & Tied||
Your Butcher can Cut and Tie your Roast and Ribs for you. Just ask at any Grocery Store or Meat Shop.
|3||Reg||Short Ribs, Tied|
|1||Tbs||Black Pepper, Fresh Ground|
|1.5||Cups||Dry Red Wine|
Let Roast rest at Room temperature for about 2 hours. Place oven rack on lower level. Preheat oven to 450 degrees. Rub roast all over with salt and pepper. Place short ribs in a heavy metal roasting pan (they will act like a roasting rack). Place Roast, fat-side up.
Cook 20 minutes. Reduce oven temperature to 325 degrees, and continue cooking until an instant-read thermometer inserted in the thick end of roast (not touching a bone) reaches 115 degrees, about 1 hour and 25 minutes.
Transfer roast to platter; set aside in warm spot for juices to collect. Do not cover. The short ribs can be eaten as a snack, or reserved to make flavorful soups. Pour fat and all dark drippings out of pan into a fat separator; set aside.
Place roasting pan over medium-high heat. Pour red wine into pan; scrape bottom with wooden spoon, scooping up crispy bits to deglaze pan. Add the drippings that have settled to the bottom of the fat separator, making sure not to add the fat. Cook until reduced by half, 5 to 8 minutes. Place a fine sieve in a medium heatproof bowl. Pour juices into strainer. Using a wooden spoon, press down on solids to extract juices. Discard solids. Serve the juices warm with the prime rib.