• 8 lb Prime Rib Roast
• 2 tbsp Worcestershire sauce
• 2 tsp Pixie Chicks Rib & Steak Rub
• 1 tsp herbes de Provence seasoning
• Berry Wine Sauce (recipe below)

Rub roast all over with Worcestershire sauce and seasonings.
Place, bones down, on rack in shallow roasting pan. Insert oven safe meat thermometer into centre of roast. Roast, uncovered, in 450 oven for 10 min. Reduce heat to 275 until thermometer reads 145 for medium rare, about 4.5 hours. Remove from oven. Cover loosely with foil and let stand for 15 min. before carving. Drain off the fat from the drippings. Make the Berry Wine Sauce in the pan. Makes 10-12 servings.

Berry Wine Sauce:
Heat pan drippings in the roasting pan over medium-high heat. Stir in ¼ cup diced shallot or onion and 1 minced clove garlic. Cook, stirring, until softened. Gradually stir in 1 cup each of sodium-reduced beef broth and red wine. Cook, stirring up any browned bits from bottom of pan until mixture reduces to about 1 cup. Gradually stir in a mixture of 1 tbsp each of cornstarch and cold water (combined). Bring to a boil and stir until thickened. Stir in ½ cup cranberry sauce and heat through. Add a splash of whipping cream if desired. Season to taste. Makes about 1 ¼ cups.

Credits: Recipe adapted from original at eatineatout.ca