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.
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.
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.
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.
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.
Slice the roast between the bones for hearty portions.
Serve with red wine jus drizzled over or on the side in a gravy boat.
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.
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.
8 servings