Prime Rib with Shallots
Prep: 5 min, Cook: 30 min.
1/4 cup unsalted butter
2 lbs. prime rib roast, boneless
8 shallots, peeled and halved lengthwise
1/4 cup dry white wine
Preheat oven to 350°F. Melt half the butter in heavy ovenproof skillet over medium-high heat. Add roast and shallots. Sear about 2 minutes per side, or until browned. Transfer skillet to oven and roast 8-10 minutes per 1 lb. for medium-rare meat. Transfer prime rib and shallots to a platter. Discard fat from skillet, leaving pan juices. Place skillet over medium-high heat. Add wine to skillet, stirring with a wooden spoon to deglaze. Boil until liquid is reduced to about 2 Tbs. Remove from heat. Whisk in remaining butter 1 Tbs. at a time. Season with salt and pepper to taste. Cut roast diagonally into thin slices and serve with sauce.
This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.
Per serving: calories 807, fat 66.6g, 76% calories from fat, cholesterol 190mg, protein 41.7g, carbohydrates 6.0g, fiber 0.0g, sugar 0.2g, sodium 136mg, diet points 22.2.
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