Roasted Prime Rib with Chianti Sauce, Roasted Cippolini Onions & Cherry Tomatoes

The bold combination of robust Chianti, smoky onions and tart tomatoes provide the perfect pairing for our tender Piedmontese Prime Rib.

1 - High Plains Bison Piedmontese Beef Prime Rib
1 tablespoon vegetable oil
1 teaspoon salt
1 teaspoon ground black pepper

10 Cippolini onions, ends and skin removed
2 cups cherry tomatoes, stems removed

1 1/2 cup Chianti or any red wine
1 1/2 cup water
2 tablespoons cornstarch
3 teaspoons beef bouillon granules

Preheat oven to 475ºF for 30 minutes.

While oven is preheating, season outside of Piedmontese Prime Rib with vegetable oil, salt and ground black pepper. Place seasoned Prime Rib in roasting pan and place in preheated oven. Roast for 30 minutes and then add the Cippolini onions. Continue roasting for an additional 15 minutes and then reduce the oven to 200º and add cherry tomatoes. Continue to roast for 2 hours. Remove Piedmontese Prime Rib from oven and place on a platter with the Cippolini onions and tomatoes. Place roasting pan on the stove top on medium to medium high heat and pour the Chianti into the roasting pan.

Using a wooden spoon, de-glaze the roasting pan and scrape all the brown pieces from the pan, cooking about 5 minutes. Pour wine and roasting juices from roasting pan carefully into a 4 qt. sauce pan and add water, into which 2 tablespoons of cornstarch has been dissolved. Add beef bouillon crystals to the sauce. Stirring well, bring sauce to a boil and then reduce to a simmer for 5 minutes. Serve with sliced Piedmontese Prime Rib and roasted Cippolini onions and cherry tomatoes.

Makes 6-8 servings.