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

• 1-1/2 lbs. Prime Rib bison
• 1-1/2 tsp. vegetable oil
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 5 cipollini onions
• 1 cup cherry tomatoes
• 3/4 cup red wine, or Chianti
• 3/4 cup water
• 1 Tbs. cornstarch
• 1-1/2 tsp. beef bouillon granules

Created by: Chef Forrest D. Waldo, II C.E.C.

Preheat oven to 475°F for 30 minutes.

While oven is preheating, season outside of 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 200°F and add cherry tomatoes. Continue to roast for 2 hours. Remove 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 Tbs. 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 Prime Rib and roasted Cippolini onions and cherry tomatoes.

Per serving: calories 373, fat 6.3g, 17% calories from fat, cholesterol 139mg, protein 50.9g, carbohydrates 19.4g, fiber 3.4g, sugar 12.2g, sodium 192mg, diet points 7.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 3.3, Fruit: 0.0, Bread: 0.1, Lean meat: 6.8, Fat: 1.0, Sugar: 0.0, Very lean meat protein: 0.0

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