Instructions
- Preheat oven to 450°F (232°C).
- Pat the Dry-Aged Prime Rib Roast dry with paper towels.
- Place the roast, bone-side down, in a roasting pan. Roast for 15 minutes.
- Reduce oven temperature to 275°F (135°C). Continue roasting for approximately 1 hour and 45 minutes, or until a meat thermometer inserted into the thickest part registers 130°F (54°C) for medium-rare.
- Let the roast rest for 20-25 minutes before carving.
- While the roast rests, prepare the Bone Marrow Butter. In a bowl, combine Roasted Bone Marrow, softened Butter, Parsley, and Fleur de Sel. Mix well.
- Prepare the Cabernet Sauvignon Reduction. In a saucepan, combine Cabernet Sauvignon, Beef Stock, and Shallots. Bring to a simmer and reduce by three-quarters, about 45-60 minutes.
- Stir in Balsamic Vinegar. Cook for 2 minutes.
- Carve the roast against the grain and serve with a dollop of Bone Marrow Butter and Cabernet Sauvignon Reduction.
