Subj : 7/16 World Cherry Day - 2
To   : All
From : Dave Drum
Date : Tue Jul 15 2025 17:05:00

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
 
MMMMM

.... Saddest book title in the world: Vegan Cooking For One
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