- Serves 46.Servings
- 1 3-rib primerib roast of beef, tied
- Coarse salt and cracked black pepper
- 1 1/2 cups red wine
Let roast stand at room temperature for about 2 hours.
Preheat oven to 450°F. Season entire roast with salt and pepper.
In large roasting pan without rack, place roast fat side up and bake on lowest oven rack for 20 minutes. Reduce heat to 325°F, and without opening the oven door, cook for 1 1/2 more hours. Temperature should read 115°F when done. Return to cook if not done and check temperature every 10 minutes. Remove roast from oven and rest for 30 minutes. Do not cover, as crisp exterior will get soggy.
Make red wine reduction by place roasting pan with drippings directly onto stove over medium-high heat. Add wine and whisk while bringing to boil. Whisk to incorporate all caramelized and crispy brown bits stuck to pan. Reduce heat to medium and simmer until reduced by half. Season with salt and pepper.
Cut twine from roast and remove bones by sliding sharp knife between meat and bones. Slice roast and serve with red wine reduction.