1 1⁄4 Cup (20 tbs) (1 Cup Water, 4 Tablespoon Demi-Glace Gold)
Finely chopped parsley
1. Make Demi-Glace: Using a 5-6" dutch oven, mix Demi-Glace Gold with water and bring to a light simmer. Whisk until completely dissolved. (Approx. 6 minutes) Set aside. 2. Make The Sauce: Using an 8" dutch oven, combine wine, thyme sprigs, shallots and bay leaves. Reduce wine over medium high heat to approx. one cup liquid. Discard thyme and bay leaves, stir in demi-glace. Cover and remove from heat. 3. Saucing The Meat: Return sauce to medium heat and whisk in butter. Remove from heat and stir in parsley. Season to taste with salt & pepper. Spoon sauce onto plate. Place slice of prime rib onto plate and drizzle sauce onto meat. Sprinkle with rosemary and thyme.
Wine flavored meats are great for lunches and here is one such recipe to make outdoor. Check out Joanie and Deen showing how to cook Prime Rib with Bordelaise Sauce in an outdoor cast iron oven. Fill a glass with your favorite wine and enjoy this with it!