Prime Rib Roast with Balsamic Glaze
Preheat oven to 400°F. Let roast stand at room temperature for 1 hour. In a small saucepan over medium-high heat, bring the balsamic vinegar just to boiling point. Reduce temperature and simmer until it reduces to ¼ cup, approximately 10-15 minutes. Be careful not to burn it. Remove from heat and set aside. Using the tip of a sharp knife, bore narrow holes, each about 1 ½” deep, in the rib roast. Fill the holes with the garlic slivers. Rub the outside of the roast with olive oil, then Bread Dipper and pepper to taste. Place the roast, ribs down in a roasting pan. Roast 15-20 minutes. Reduce oven temperature to 325°F and continue to roast an additional 2 to 2 ½ hours or until the internal temperature reaches desired temperature on a meat thermometer. *Rare – 120°F Medium Rare – 125°F Medium – 130°F. Remove from oven and transfer onto a cutting board; let stand 15 minutes before carving (meat temperature will rise 5 to 10 degrees after it is removed from the oven). Pour off all but 2 teaspoons fat in the roasting pan. The pan juices should be few but concentrated and caramelized. Place the roasting pan over two (2) burners on high heat. Add the water, scraping up all the browned bits on the bottom of the pan and stirring until they are incorporated. Boil the liquid until it reduces to 3/4 cup, approximately 3 to 4 minutes. Stir in enough of the balsamic glaze to create a tart edge in the flavor of the juices, approximately 1 to 2 tablespoons. (Reserve any extra glaze for another use.) Add the Worcestershire to the sauce; remove from heat and keep warm. After slicing the roast, add any accumulated meat juices to the balsamic sauce. Serve the meat slices on warmed plates with balsamic sauce on the side.