Place the vegetables and the bones from the prime rib if possible
in a dripping pan.
Generously season the prime rib and place it on top of the vegetables.
Bake at 500°F for 15 minutes.
Reduce the heat to 350°F and cook for 20 minutes.
Remove prime rib from the oven after cooking.
Add the salt and pepper, and brown.
Deglaze with the wine.
Pour the beef broth and add the herbs.
Simmer in the broth for 15 minutes.
Adjust the seasoning and strain.
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.
© Société des alcools du Québec, 2007
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