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

Preheat oven to 325 degrees F (165 degrees C).

Mix rosemary garlic and olive oil in a bowl. Rub standing rib roast with mixture and season liberally with kosher salt and black pepper.

Heat an 11-inch cast-iron skillet over medium-high heat until skillet is very hot. Brown standing rib roast on all sides in the hot skillet 3 to 5 minutes per side. Remove meat from skillet. Cook and stir carrots celery and onions in the hot skillet until slightly browned; stir beef broth into vegetables. Place roast on top of vegetables in skillet.

Roast meat in the preheated oven until an instant-read meat thermometer inserted into the middle reads 120 degrees F (49 degrees C) about 2 1/2 hours.

Transfer roast from skillet to a serving platter retaining pan drippings and vegetables; let rest at least 30 minutes before slicing.

About 15 minutes before serving combine red wine with dried cherries in a saucepan over medium heat; bring to a boil and reduce heat to low. Simmer until cherries have absorbed all the wine about 10 minutes stirring occasionally; remove from heat.

Melt butter in a separate saucepan over medium heat and whisk flour into hot butter to make a paste. Strain reserved pan juices into cherries using a fine mesh strainer. Bring cherry sauce with pan juices to a boil. Stir flour paste into sauce reduce heat to low and simmer until thickened about 5 minutes. Season sauce with salt and black pepper. Serve sauce with roast.