Neelys’ Prime Rib with Ruby Port Sauce

Name: Neelys’ Prime Rib with Ruby Port Sauce
Yield: serves 6 to 8
Ingredients: 4 cloves garlic, smashed and peeled; 2 tablespoons kosher salt; 2 tablespoons finely chopped fresh rosemary; 2 to 3 tablespoons olive oil; 2 teaspoons freshly ground black pepper; 1/4 teaspoon crushed red-pepper flakes; One 8-pound bone-in prime-rib roast (3 or 4 ribs); 3 tablespoons butter, divided; 2 shallots, finely chopped; 2 cloves garlic, minced; 1 1/4 cups ruby port; 4 cups beef stock, homemade or low-sodium; Kosher salt and freshly ground black pepper; (makes 2 cups)

December 14, 2011

GINA Outside of England, I know it may seem out of the ordinary to have prime rib, but after having so much ham or turkey, we like to mix it up a little bit—and Pat loves a juicy steak. That’s one thing that’s nice about the Neely household: you can expect the unexpected. I remember, the first time we served it, everybody was shocked and talked about how it looked so pretty, they didn’t want to slice into it. But if you know my brother Ronnie and Pat’s brother Mark, that thought about not slicing the roast didn’t last very long. And tasting this ruby port sauce is almost as fabulous as opening that present you’ve been hinting at all season.

Recipe notes

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