Prime Rib of Beef with Tarragon and Caper Sauce

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Prime Rib Roast with Tarragon and Caper sauce
Prep Time
25 mins
Cook Time
1 hr 50 mins
Total Time
2 hrs 15 mins
 
Course: Main Course
Cuisine: American
Servings: 8
Author: Jayne
Ingredients
  • 6– 7 Lbs prime rib roast trimmed
  • 3 tsp avocado oil
  • 3 tbsp butter
  • ¼ cup good brandy
  • 4 slices of bacon
  • salt and freshly ground pepper
  • 1 large onion
  • 3 shallots peeled and coarsely chopped
  • 1 carrot chopped
  • 1 large clove of garlic slivered.
  • bouquet garni of oregano,thyme and savory
Tarragon and Caper Sauce
  • 3 Tbsp of heavy cream
  • 3 tbsp white wine vinegar
  • 1 cold egg yolk
  • 1 tsp Dijon mustard
  • ½ cup olive oil
  • 1 tbsp Worcestershire sauce
  • 2 tbsp minced scallions
  • 2 tbsp capers without liquid
  • 2 tsp fresh minced tarragon
Instructions
  1. Heat the oil and butter in a large roasting pan. Pat the roast dry with paper towels.
  2. In the roasting pan, on top of the stove, brown the meat on all sides. Pour the brandy over the roast and ignite it. When the flames have died away completely, season the roast with salt and pepper and remove to a platter.
  3. Lay the slices of bacon on the bottom of the roasting pan. Lay the carrots, shallots, celery, onion, and garlic on top of the bacon. Transfer the meat back to the roasting pan and heat until the bacon sizzles.
  4. Roast in a pre-heated 350 degree oven 15 minutes per pound. Remove from the oven and let stand for a minimum of 25 minutes before carving.
  5. Put the cream, vinegar, egg yolk, mustard, and Worcestershire sauce into the blender and blend on medium speed. With the motor running, dribble in the olive oil Transfer to a bowl. Mix in the tarragon, capers and scallions.