In the Kitchen With Harry Hamlin is travelling to the glamorous world of Madison Avenue. In this episode, Harry and Renee are joined by Harry’s Mad Men costars, Ben Feldman and Kevin Rahm for a raucous dinner full of hilarious behind-the-scenes stories. Harry and Renee serve up a decadent prime rib roast, complete with port wine cream sauce. The kind of dish wheelers and dealers used to enjoy during a “three martini lunch,” this prime rib roast is the perfect centerpiece for any meal—whether or not you’re in the biz.

Standing Bone-In Prime Rib Roast with Port Wine Sauce   

Ingredients: 

For the Prime Rib: 

1 tablespoon coarse/Kosher salt  

1 tablespoon freshly-ground black pepper  

1(7-8lb) 3-bone, center-cut, Frenched prime rib roast, trussed  

For the Port Wine Cream Sauce: 

1 tablespoon extra-virgin olive oil 

1 medium yellow onion, finely diced (or 2 shallots) 

Flaky salt 

3 cloves garlic, peeled, halved with germ removed  

6 sprigs fresh thyme  

1 (750ml) bottle Tawny Port  

2 cups heavy cream 

Freshly ground black pepper, to taste  

Instructions:

To make the Prime Rib: In a small mixing bowl, combine the salt and pepper. Rub the seasoning evenly all over the beef. Place the prime rib on a cooling rack set over a baking sheet. Refrigerate, uncovered, for a minimum of 4 hours; up to 12 hours. Remove from the refrigerator 1 hour before cooking to bring the meat up to room temperature. This allows for an evenly cooked roast. (Note: calculate the time you want to serve the roast and back into it. Figure approximately 20-22 minutes per pound for medium-rare). 

Arrange an oven rack in the middle position and preheat the oven to 250 degrees Fahrenheit.  

Place the roast, meat-side up, on a rack set into a roasting pan (or you can simply keep the roast on the cooling rack/baking sheet). Bake in the oven for approximately 2.5 hours until a meat thermometer inserted into the thickest part of the roast registers 125 to 130 degrees Fahrenheit for medium-rare. Cover loosely with aluminum foil and allow the roast to rest for 20 minutes up to 1 hour before serving.  

To make the Port Wine Cream Sauce: Heat the olive oil in a medium saucepan over medium heat. Add the onions (or shallot), season with a pinch of salt and gently cook until softened and translucent, 4-6 minutes. Add the garlic and thyme and cook for 30 seconds until fragrant. Pour in the bottle of Tawny Port and bring to a boil. Reduce to a simmer and add the thyme. Continue to cook, reducing the sauce by 2/3, whisking often to ensure no burning at the bottom of the pot. Once thick and syrupy, add the heavy cream. Whisk to combine and continue to gently cook until the sauce coats the back of a spoon, approximately 10-15 minutes. (Do not add more seasoning until you are finished reducing the sauce – otherwise you risk creating a salt bomb!) Remove from the heat and season to taste with salt and pepper. Strain the sauce over a sieve to remove the aromatics. Serve the sauce hot, tableside.

In the Kitchen with Harry Hamlin airs on Sundays at 9/8c on AMC. Episodes are available to stream on ifc.com (with a cable provider login). You can also watch episodes via AMC+ at amcplus.com or through the new AMC+ app available on iPhone, iPad, Android, Fire TV, Apple TV, and Roku plus Samsung and Vizio smart TVs. AMC+ can also be streamed through a variety of providers, including AppleTV, Prime Video Channels, DirectTV, Dish, Roku Channel, Sling, and Xfinity. Sign up for AMC+ now.