Subj : Nat Dried Fruit Month - 4
To   : All
From : Dave Drum
Date : Sun Jan 12 2025 03:11 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Prime Rib w/Cabernet & Dried Cherry Sauce
Categories: Beef, Vegetables, Fruits, Wine, Herbs
     Yield: 8 Servings

     4    Sprigs fresh rosemary;
          - chopped
     4 cl Garlic; chopped
     2 tb Olive oil
     6 lb Standing rib roast(5-6 ribs)
          Salt & ground black pepper
     3 lg Carrots; scraped, chopped
     3    Ribs celery; chopped
     2 sm Onions; peeled, chopped
     2 c  Beef broth
     2 c  Cabernet Sauvignon wine (or
          - Zinfandel/Primitivo)
     4 oz Dried cherries
 2 2/3 tb Unsalted butter
     2 tb A-P flour; as needed

 Set oven @ 325°F/165°C.

 Mix rosemary, garlic, and olive oil in a bowl. Rub roast
 with mixture and season liberally with salt and black
 pepper.

 Heat an 11" or 12" cast-iron skillet over medium-high
 heat until skillet is very hot. Brown standing rib roast
 on all sides in the hot skillet, 3 to 5 minutes per
 side. Remove meat from skillet. Cook and stir carrots,
 celery, and onions in the hot skillet until slightly
 browned; stir beef broth into vegetables. Place roast on
 top of vegetables in skillet.

 Roast meat in the oven about 2 1/2 hours.

 Transfer roast from skillet to a serving platter,
 retaining pan drippings and vegetables; let rest at
 least 30 minutes before slicing.

 About 15 minutes before serving, combine red wine with
 dried cherries in a saucepan over medium heat; bring to
 a boil and reduce heat to low. Simmer until cherries
 have absorbed all the wine, about 10 minutes, stirring
 occasionally; remove from heat.

 Melt butter in a separate saucepan over medium heat and
 whisk flour into hot butter to make a paste. (roux -
 UDD) Strain reserved pan juices into cherries using a
 fine mesh strainer. Bring cherry sauce with pan juices
 to a boil. Stir flour paste into sauce, reduce heat to
 low, and simmer until thickened, about 5 minutes. Season
 sauce with salt and black pepper.

 Serve sauce with roast.

 NOTES: This is from my sole go at a Standing Rib
 roast. I used a Zinfandel (noted in ingredients list)
 instead of running out to find a Cab-Sav. It went well
 for the special occasion I was sort-of catering. If I
 have occasion to do it again I won't change much if
 anything .... assuming I have fresh rosemary handy.
 ~- UDD

 Recipe By James J. James III (Jim Cubed)

 RECIPE FROM: https://www.allrecipes.com

 Uncle Dirty Dave's Kitchen

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... Ambidextrose: Able to put creamer in coffee using either hand.
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