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.
Yields 8 Servings Servings Quarter (2 Servings) Half (4 Servings) Default (8 Servings) Double (16 Servings) Triple (24 Servings) Prep Time 25 minsCook Time 2 hrsTotal Time 2 hrs 25 minsFor the prime rib
1 (6–8 lb / 2.7–3.6 kg) bone-in prime rib roast (3–4 ribs)
2 tbsp olive oil
2 tbsp kosher salt
1 tbsp freshly ground black pepper
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme, finely chopped
6 cloves garlic, minced
For the red wine jus
2 tbsp beef drippings (from roast pan)
1 shallot, finely minced
1 clove garlic, minced
1 ½ cups dry red wine (Cabernet Sauvignon or Merlot works well)
2 cups beef stock
1 tsp Dijon mustard
1 tsp fresh thyme leaves
1 tsp cornstarch 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:
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)
2 tbsp olive oil
2 tbsp kosher salt
1 tbsp freshly ground black pepper
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme, finely chopped
6 cloves garlic, minced
For the red wine jus
2 tbsp beef drippings (from roast pan)
1 shallot, finely minced
1 clove garlic, minced
1 ½ cups dry red wine (Cabernet Sauvignon or Merlot works well)
2 cups beef stock
1 tsp Dijon mustard
1 tsp fresh thyme leaves
1 tsp cornstarch 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:
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.
Prime Rib Roast with Red Wine Jus
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