Dunbar Farms/Rocky Knoll Tasting Room

Featured Recipe

Rosemary-Garlic Prime Rib

Perfect with the 2010 Dunbar Farms Cabernet Sauvignon.

Serves 6 · Prep 20 minutes · Cook Approximately 2 hours, plus resting

Ingredients

• 1 bone-in prime-rib roast, approximately 4–5 pounds
• 3 tablespoons softened butter
• 5 garlic cloves, minced
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon fresh thyme leaves
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon Dijon mustard
• 1 pound baby potatoes
• 4 carrots, cut into large pieces
• 3 parsnips, cut into large pieces
• 2 tablespoons olive oil
• 1 cup beef broth

Directions

1. Remove the roast from the refrigerator approximately 1 hour before cooking.
2. Preheat the oven to 450°F.
3. Combine the butter, garlic, rosemary, thyme, salt, pepper and Dijon mustard. Rub the mixture over the entire roast.
4. Toss the potatoes, carrots and parsnips with olive oil, salt and pepper. Arrange them around the roast in a roasting pan.
5. Roast at 450°F for 20 minutes.
6. Reduce the oven temperature to 325°F and continue roasting until the center reaches: 125°F for rare; 130–135°F for medium-rare; 140°F for medium
7. Transfer the roast to a cutting board, tent loosely with foil and rest for 20–30 minutes.
8. While it rests, place the roasting pan over medium heat. Add the beef broth and scrape up the browned pieces. Simmer until the au jus is slightly reduced.
9. Slice the prime rib and serve with the roasted vegetables and warm au jus.

Serve the Cabernet Sauvignon at approximately 60–65°F.