Neelys’ Prime Rib with Ruby Port Sauce

Name: Neelys’ Prime Rib with Ruby Port Sauce
Yield: serves 6 to 8
Ingredients: 4 cloves garlic, smashed and peeled; 2 tablespoons kosher salt; 2 tablespoons finely chopped fresh rosemary; 2 to 3 tablespoons olive oil; 2 teaspoons freshly ground black pepper; 1/4 teaspoon crushed red-pepper flakes; One 8-pound bone-in prime-rib roast (3 or 4 ribs); 3 tablespoons butter, divided; 2 shallots, finely chopped; 2 cloves garlic, minced; 1 1/4 cups ruby port; 4 cups beef stock, homemade or low-sodium; Kosher salt and freshly ground black pepper; (makes 2 cups)

December 14, 2011

GINA Outside of England, I know it may seem out of the ordinary to have prime rib, but after having so much ham or turkey, we like to mix it up a little bit—and Pat loves a juicy steak. That’s one thing that’s nice about the Neely household: you can expect the unexpected. I remember, the first time we served it, everybody was shocked and talked about how it looked so pretty, they didn’t want to slice into it. But if you know my brother Ronnie and Pat’s brother Mark, that thought about not slicing the roast didn’t last very long. And tasting this ruby port sauce is almost as fabulous as opening that present you’ve been hinting at all season.

Recipe information

Yield
serves 6 to 8

Ingredients

4 cloves garlic, smashed and peeled

2 tablespoons kosher salt

2 tablespoons finely chopped fresh rosemary

2 to 3 tablespoons olive oil

2 teaspoons freshly ground black pepper

1/4 teaspoon crushed red-pepper flakes

One 8-pound bone-in prime-rib roast (3 or 4 ribs)

RUBY PORT SAUCE

3 tablespoons butter, divided

2 shallots, finely chopped

2 cloves garlic, minced

1 1/4 cups ruby port

4 cups beef stock, homemade or low-sodium

Kosher salt and freshly ground black pepper

(makes 2 cups)

Preparation

Step 1
Mash the garlic and salt with a mortar and pestle until a paste is formed. Add the rosemary, and smash all together. Scrape the paste into a small bowl along with the olive oil, black pepper, and crushed red pepper.
Step 2
Spread the herb-and-garlic paste all over the meat. Cover with plastic wrap, and place in the fridge to marinate for at least 8 hours. Allow the meat to come to room temperature for 1 to 2 hours before roasting. (This will ensure even cooking.)
Step 3
Preheat your oven to 450 degrees F. Adjust a rack to the middle of the oven.
Step 4
Remove the plastic wrap, and place the meat in a large roasting pan. Roast for 20 minutes, then reduce the oven temperature to 350 degrees, and continue to cook until a thermometer inserted into the thickest part of the roast without touching the bone reads 125 degrees for medium rare, or continue to cook until it reaches 130 to 135 for medium, about 2 hours and 20 minutes more.
Step 5
Remove the roast from the oven, tent with foil, and let rest for 20 minutes before carving.
Step 6
Serve with the ruby port sauce (recipe follows).
RUBY PORT SAUCE
Step 7
Melt 2 tablespoons of the butter in a medium saucepan set over medium heat. Once the butter foams, toss in the shallots and garlic, and sauté until soft and tender, about 3 or 4 minutes. Pour the port and beef stock into the saucepan, and bring to a simmer. Let reduce for about 20 minutes, or until you have about 2 cups of brothlike sauce. Whisk in the remaining tablespoon of butter for a touch of added thickness and gloss. Season to taste with salt and pepper.
Note
Step 8
Get the rib rubbed with the spices the day before, and set aside in the fridge.

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Reprinted with permission from The Neelys' Celebration Cookbook by Pat and Gina Nelly. Copyright © 2011 by Pat and Gina Nelly with Anna Volkwein. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. Pat and Gina Neely are restaurateurs, best-selling authors, popular speakers, and hosts of the Food Network hit series Down Home with the Neelys. They recently opened their first New York City restaurant, Neely's Barbecue Parlor. They live with their daughters in Memphis, where they enjoy cooking at home with family and friends. Ann Volkwein is a best-selling food and lifestyle author based in New York City and Austin, Texas. Her previous books include: The Arthur Avenue Cookbook, Chinatown New York, Mixt Greens (with Andrew Swallow), and, with Guy Fieri: Diners, Drive-Ins, and Dives; More Diners, Drive-Ins, and Dives; and Guy Fieri Food.

TagsPort Alcohol Beverages Rib Roast Beef Meat Main Dinner Gluten Free Nut Free Roast Christmas Cookbooks

Recipe information

Ingredients

RUBY PORT SAUCE

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

RUBY PORT SAUCE

Step 7

Note

Step 8

Recipe notes