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   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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