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prime rib recipe

Perfect Prime Rib Roast

This holiday season, serve your friends and family a Perfect Prime Rib Roast for dinner. Its an elegant yet easy to make main dish.
Course Main Course
Cuisine American
Prep Time 20 mins
Cook Time 2 hrs
Resting time 20 mins
Total Time 2 hrs 20 mins
Servings 6 servings
Calories 984

Ingredients

  • 1 4-5 pound beef prime rib roast (I prefer bone-in where the bones are cut and then tied to the roast )
  • 1 750 mL bottle red wine (divided)
  • 2 cups beef broth (Might need more, see note below)
  • 2 tablespoons olive oil
  • 2 tablespoons garlic
  • 2 tablespoons fresh rosemary (minced)
  • 2 tablespoons fresh thyme (minced)
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground pepper

Instructions

  • For best results and even cooking, set roast out at room temperature for at least an hour prior to cooking. When ready to cook, preheat oven to 450°F and ensure top rack is low enough such that the roasting pan will be in the middle of the oven.
  • Prepare roast: Using a roasting pan with a rack, add 2 cups of wine (reserving the rest for later) and the beef broth to the base of the pan. Set the roast in the rack with the fat side up. In a separate bowl, mix olive oil, garlic, herbs, salt and pepper and spread this mixture on top of the roast. Insert meat thermometer into center of roast, avoiding contact with the bones.
  • Roast in oven: Place roasting pan in hot 450°F oven for 20 minutes, then reduce heat to 350°F and continue cooking until the internal temperature reaches 115 to 120°F for medium rare (125 to 130°F after resting), or 125 to 130°F for medium (135 to 140°F after resting). And remember, a roast will continue to rise by 5 to 10°F as it rests. Total cooking time will depend on size of roast and initial temperature. Once removed from oven, transfer roast to plate or cutting board, loosely tent with foil, and allow to rest for at least 15-20 minutes. NOTE: Keep an eye on the liquid in the roasting pan as the roast is cooking. If it appears that the liquid is evaporating, add additional beef broth. If all the liquid evaporates, the contents on the bottom of the pan will burn.
  • Make red wine sauce: While the roast is resting, Transfer any liquid and drippings from the roasting pan to a saucepan. Add remaining wine, heat until the mixture starts to bubble around the edges, then reduce heat as low as you can to maintain a gentle simmer. When roast has finished resting, skim off any fat from the wine sauce and serve warm sauce alongside the roast.
  • Serve: Slice roast and serve with red wine sauce on the side.

Notes

Cooking tips for perfect results:

  • Allow meat to sit at room temperature for at least an hour prior to cooking.
  • Keep a close eye on the internal temperature as it approaches your desired temperature. The rate at which the temperature increases will accelerate the closer the roast is to being cooked.
  • Any kind of dry red wine will work. I will typically use a Pinot Noir.
  • When you cook large roast in a roasting pan, you have to ensure you get the roast to the exact desired temperature and you have to let it properly rest if you want a perfectly cooked, tender, juicy roast.
  • A 4-5 pound roast should take approximately two hours to cook. There are many factors impacting total cook time including the size and starting temperature of the roast, the accuracy of your oven temperature, and how consistently your oven cooks.
  • Slicing the roast is easiest with an electric knife.
  • NOTE: Keep an eye on the liquid in the roasting pan as the roast is cooking. If it appears that the liquid is evaporating, add additional beef broth. If all the liquid evaporates, the contents on the bottom of the pan will burn.

Nutrition

Calories: 984kcal | Carbohydrates: 2g | Protein: 42g | Fat: 85g | Saturated Fat: 34g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 38g | Cholesterol: 183mg | Sodium: 1597mg | Potassium: 783mg | Fiber: 1g | Sugar: 1g | Vitamin A: 131IU | Vitamin C: 5mg | Calcium: 47mg | Iron: 5mg