Cooking Time: 2 1/2 - 3 hrs Servings: 6-8
- Traditional 18 Year Balsamic Vinegar
- Herbes de Provence Infused Olive Oil
- 1 Prime Rib Roast (standing rib), approximately 8 pounds
- ½ c Olive Scene Traditional Balsamic Vinegar
- 8 cloves garlic, slivered in quarters
- ¼ c Olive Scene Herbes de Provence Olive Oil
- Seasonello (available at The Olive Scene)
- Freshly ground pepper to taste
- 1 c water
- 1 teaspoon Worcestershire sauce
- Preheat oven to 400°F. Let roast stand at room temperature for 1 hour.
- In a small saucepan over medium-high heat, bring the balsamic vinegar just to boiling point.
- Reduce temperature and simmer until it reduces to ¼ cup, approximately 10-15 minutes.
- Be careful not to burn it. Remove from heat and set aside.
- Using the tip of a sharp knife, bore narrow holes, each about 1 ½” deep, in the rib roast.
- Fill the holes with the garlic slivers.
- Rub the outside of the roast with olive oil, then Seasonello and pepper to taste.
- Place the roast, ribs down in a roasting pan.
- Roast 15-20 minutes.
- Reduce oven temperature to 325°F and continue to roast an additional 2 to 2 ½ hours or until the internal temperature reaches desired temperature on a meat thermometer. *Rare - 120°F Medium Rare - 125°F Medium - 130°F
- Remove from oven and transfer onto a cutting board; let stand 15 minutes before carving (meat temperature will rise 5 to 10 degrees after it is removed from the oven).
- Pour off all but 2 teaspoons fat in the roasting pan.
- The pan juices should be few but concentrated and caramelized.
- Place the roasting pan over two (2) burners on high heat.
- Add the water, scraping up all the browned bits on the bottom of the pan and stirring until they are incorporated.
- Boil the liquid until it reduces to 3/4 cup, approximately 3 to 4 minutes.
- Stir in enough of the balsamic glaze to create a tart edge in the flavor of the juices, approximately 1 to 2 tablespoons. (Reserve any extra glaze for another use.)
- Add the Worcestershire to the sauce; remove from heat and keep warm.
- After slicing the roast, add any accumulated meat juices to the balsamic sauce. Serve the meat slices on warmed plates with balsamic sauce on the side.