A beautifully marbled rib roast, seasoned simply and roasted to perfection, paired with a glossy, deeply flavored red wine jus. It’s the epitome of festive dining.
[cooked-sharing]
Yields8 ServingsPrep Time25 minsCook Time2 hrsTotal Time2 hrs 25 mins
For the prime rib
1(6–8 lb / 2.7–3.6 kg) bone-in prime rib roast (3–4 ribs)
2tbspolive oil
2tbspkosher salt
1tbspfreshly ground black pepper
1tbspfresh rosemary, finely chopped
1tbspfresh thyme, finely chopped
6clovesgarlic, minced
For the red wine jus
2tbspbeef drippings (from roast pan)
1shallot, finely minced
1clovegarlic, minced
1 ½cupsdry red wine (Cabernet Sauvignon or Merlot works well)
2cupsbeef stock
1tspDijon mustard
1tspfresh thyme leaves
1tspcornstarch mixed with 2 tsp cold water (optional, for thickening)
Salt & pepper, to taste
Prep the roast
1
Remove the prime rib from the fridge 1–2 hours before cooking to come to room temperature.
Pat dry with paper towels.
In a small bowl, combine olive oil, salt, pepper, rosemary, thyme, and minced garlic.
Rub the mixture all over the roast.
Roast the beef
2
Preheat oven to 450°F (230°C).
Place roast on a rack in a roasting pan, bone side down, fat side up.
Roast for 20 minutes at high heat to create a crust.
Reduce oven temperature to 325°F (165°C). Continue roasting for:
15 min per lb for medium rare (internal temp 125°F / 52°C)
18 min per lb for medium (internal temp 135°F / 57°C)
Use a meat thermometer for accuracy.
Rest the roast
3
Transfer roast to a cutting board and tent loosely with foil.
Rest for at least 30 minutes—this ensures juices redistribute and the meat stays tender.
Make the red wine jus
4
Place the roasting pan with drippings on the stovetop over medium heat.
Add shallot and garlic; sauté for 2 minutes.
Pour in red wine, scraping up browned bits from the pan. Let it reduce by half (~8 minutes).
Add beef stock, Dijon mustard, and thyme. Simmer for 10 minutes.
Strain into a saucepan for a smooth finish.
Optional: whisk in cornstarch slurry for a slightly thicker jus.
Season with salt and pepper.
Carve & serve
5
Slice the roast between the bones for hearty portions.
Serve with red wine jus drizzled over or on the side in a gravy boat.
Serving Suggestions
6
Pair with Yorkshire puddings, roasted root vegetables, and creamy horseradish sauce for a classic feast.
Perfect with a bold red wine like Cabernet Sauvignon, Syrah, or Bordeaux.
Tips & Variations
7
Advance prep: Season roast the day before and refrigerate uncovered for deeper flavor and a dry surface for better crust.
Luxury twist: Add a splash of port wine or cognac to the jus for sweetness and depth.
Bone-in vs boneless: Bone-in gives more flavor and presentation, but boneless is easier to carve.
Leftovers: Use slices in sandwiches or dice for a luxurious beef hash the next day.
Ingredients
For the prime rib
1(6–8 lb / 2.7–3.6 kg) bone-in prime rib roast (3–4 ribs)
2tbspolive oil
2tbspkosher salt
1tbspfreshly ground black pepper
1tbspfresh rosemary, finely chopped
1tbspfresh thyme, finely chopped
6clovesgarlic, minced
For the red wine jus
2tbspbeef drippings (from roast pan)
1shallot, finely minced
1clovegarlic, minced
1 ½cupsdry red wine (Cabernet Sauvignon or Merlot works well)
2cupsbeef stock
1tspDijon mustard
1tspfresh thyme leaves
1tspcornstarch mixed with 2 tsp cold water (optional, for thickening)
Salt & pepper, to taste
Directions
Prep the roast
1
Remove the prime rib from the fridge 1–2 hours before cooking to come to room temperature.
Pat dry with paper towels.
In a small bowl, combine olive oil, salt, pepper, rosemary, thyme, and minced garlic.
Rub the mixture all over the roast.
Roast the beef
2
Preheat oven to 450°F (230°C).
Place roast on a rack in a roasting pan, bone side down, fat side up.
Roast for 20 minutes at high heat to create a crust.
Reduce oven temperature to 325°F (165°C). Continue roasting for:
15 min per lb for medium rare (internal temp 125°F / 52°C)
18 min per lb for medium (internal temp 135°F / 57°C)
Use a meat thermometer for accuracy.
Rest the roast
3
Transfer roast to a cutting board and tent loosely with foil.
Rest for at least 30 minutes—this ensures juices redistribute and the meat stays tender.
Make the red wine jus
4
Place the roasting pan with drippings on the stovetop over medium heat.
Add shallot and garlic; sauté for 2 minutes.
Pour in red wine, scraping up browned bits from the pan. Let it reduce by half (~8 minutes).
Add beef stock, Dijon mustard, and thyme. Simmer for 10 minutes.
Strain into a saucepan for a smooth finish.
Optional: whisk in cornstarch slurry for a slightly thicker jus.
Season with salt and pepper.
Carve & serve
5
Slice the roast between the bones for hearty portions.
Serve with red wine jus drizzled over or on the side in a gravy boat.
Serving Suggestions
6
Pair with Yorkshire puddings, roasted root vegetables, and creamy horseradish sauce for a classic feast.
Perfect with a bold red wine like Cabernet Sauvignon, Syrah, or Bordeaux.
Tips & Variations
7
Advance prep: Season roast the day before and refrigerate uncovered for deeper flavor and a dry surface for better crust.
Luxury twist: Add a splash of port wine or cognac to the jus for sweetness and depth.
Bone-in vs boneless: Bone-in gives more flavor and presentation, but boneless is easier to carve.
Leftovers: Use slices in sandwiches or dice for a luxurious beef hash the next day.
