Marinated Akaushi Wagyu Prime Rib in Red Wine Reduction Salt Crust

A rich and flavorful red wine reduction salt crust is the perfect way to elevate your prime rib, especially with our American Akaushi Wagyu Prime Rib. Crafted with a dry red wine, fresh herbs, and buttery smoothness, this salt crust adds depth and sophistication to every bite. Follow our step-by-step guide to create a restaurant-worthy American Akaushi Wagyu Prime Rib in your own kitchen.

Red Wine Reduction Sauce

First choose a dry red wine you would drink on its own. Red wines like merlot, cabernet sauvignon, and pinot noir work well for a red wine reduction sauce because they are woody, slightly sweet, full-bodied, and on the drier side.

Ingredients:

• 1 tablespoon olive oil
• 1 small shallot, grated or minced
• 1 garlic clove, minced
• 1 cup dry red wine
• 1 cup beef bone broth
• 1 sprig fresh thyme
• 1 sprig fresh rosemary
• 2 tablespoons unsalted butter, room temperature

Instructions:

1. Heat the olive oil in a saucepan over medium heat. Add the grated shallot and cook until light golden brown, about 2-3 minutes. Add the garlic and cook for an additional 1-2 minutes.
2. Add the wine and turn the heat up to medium-high heat stirring constantly. Boil the mixture until it reduces in volume by half, about 4-5 minutes.
3. Stir in the beef bone broth, sprigs of thyme, and rosemary and reduce heat to medium-low and simmer until slightly reduced and the sauce begins to thicken, about 5-7 minutes.
4. Whisk 2 tablespoons of room temperature butter into the sauce. (Note: cold butter could cause the hot sauce to separate.)
5. Optional: Strain the sauce to remove the bits of garlic, shallot, and herbs.

A red wine reduction sauce should be slightly thick and almost syrupy, similar to the consistency of aged balsamic vinegar.

Marinated American Akaushi Wagyu Prime Rib in Red Wine Reduction Salt Crust

Ingredients:

• 1/3 C Olive Oil
• 1/4 C Shallot – Grated
• 1 Tsp Garlic Powder
• 1 Tsp Basil – Dried
• 1/2 Tsp Marjoram – Dried
• 1/2 Tsp Thyme – Dried
• 1/4 Tsp Pepper
• 5-7 LB Prime Rib Roast
• 3 LB Coarse Ground Kosher Salt – Do not use any other type of salt
• 1 1/4 C Red Wine Reduction

Instructions:

Combine oil, onion, garlic salt, basil, marjoram, thyme and pepper in heavy plastic bag. Mix well. Add roast; coat well with marinade. Marinate in refrigerator 2 hours or overnight.

You can line your roasting pan with aluminum foil or parchment paper for easier cleanup. Combine coarse kosher salt and red wine reduction to form a thick paste. Pat 1 cup paste into a 1/4- to 1/2-inch-thick rectangle in pan. Pat prime rib roast dry with paper towels. Insert meat thermometer. Place roast on salt layer. Pack remaining salt paste around meat until well covered.

Place roast in a 350-degree oven and roast 16-18 minutes per pound for rare (120 degrees), 19-20 minutes per pound for medium-rare (130 degrees), or 21-22 minutes per pound for medium (140 degrees). Remove roast when thermometer registers 5 degrees below desired doneness as the roast will continue to cook in the salt crust after removal from the oven.

Let Prime Rib roast stand 10-20 minutes in salt crust before removing from the crust and carving. A hammer may be necessary to remove the Prime Rib from the salt crust.

Notes:

You may use any beef roast that is at least 4 pounds. We prefer prime rib. A meat thermometer is essential. Once the roast gets within 20% of your desired doneness check the thermometer often.