Chef James' Holiday Prime Rib with Cabernet and Dried Cherry Sauce

Ingredients

• 3-4 pound prime rib roast
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 cups cabernet sauvignon
• 1/2 cup dried cherries
• 1/4 cup balsamic vinegar
• 1/4 cup packed light brown sugar
• 2 tablespoons butter

Directions

1. Preheat the oven to 400°F.
2. Pat the prime rib roast dry with paper towels and rub it with the olive oil, salt, and pepper.
3. Place the roast in a roasting pan and roast for 15 minutes per pound, or until the internal temperature of the roast reaches 130°F for medium rare.
4. Remove the roast from the oven and let it rest for 15 minutes before slicing.
5. Meanwhile, make the sauce. In a medium saucepan, combine the cabernet, cherries, balsamic vinegar, and brown sugar. Bring to a boil over medium-high heat and reduce the heat to low and simmer for 10 minutes, stirring occasionally, until the sauce is thickened.
6. Stir in the butter until melted. Taste the sauce and adjust the seasoning with salt and pepper, if needed.
7. Slice the roast and serve with the sauce.

Interesting Facts

• Prime rib is a cut of beef from the rib primal.
• Cabernet Sauvignon is a full-bodied red wine.
• Dried cherries are a sweet and tart fruit.
• Balsamic vinegar is a dark, sweet-tart vinegar.
• Light brown sugar is a slightly sweet sugar.