Recipe by Lali
If you love Prime Rib, this is for YOU!!!
Top Review by Jennifer Rosholt
I made this prime rib for Christmas dinner with my husband's family. My father-in-law and brother-in-law said it was one of the best prime ribs they'd tasted. My father-in-law even took the leftovers home! I served it with twice baked potatoes, sauteed mushrooms, steamed cauliflower in 4 cheese sauce, rolls and dessert. I didn't have the wine on hand, so for the gravy I separated the fat from the roasting pan and added the juices to two packets of Schilling Au Jus, prepared per packet instructions in a saucepan on the stove. I also added some extra herbs from the roast recipe and a little cornstarch for thickening to the saucepan. The resulting gravy was excellent! I will make this recipe again! Thanks!
- 1 (6 lb) prime rib roast
- 5 cloves garlic, smashed
- rosemary, roughly chopped
- thyme, roughly chopped
- salt and pepper
- 2 carrots, cut in chunks
- 2 potatoes, peeled & cut in chunks
- 1 onion, cut in half
- 2 cups cabernet sauvignon wine
- 1 pinch sugar
- 1⁄4 cup water or 1⁄4 cup beef drippings
- 2 tablespoons chopped parsley
Directions See How It's Made
- Preheat oven to 325 degrees Place the roast, rib side down, in a large roasting pan.
- In a small bowl mash together garlic, rosemary, thyme, salt, pepper and oil to make a paste.
- Smear the paste generously over the entire roast.
- Scatter the vegetables around the meat and drizzle with oil.
- Roast for about 1 1/2-2 hours or approximately 20 minutes per pound for medium-rare.
- Check the internal temperature of the roast in several places with an instant-read thermometer, it should register 120-125 degrees for medium rare.
- Remove the beef to a carving board and allow to rest for 20 minutes to let the juices settle.
- Remove the vegetables and set aside.
- Pour the pan juices into a fat separator so you can use the broth for the au jus and save the fat for Yorkshire pudding.
- Place the roasting pan over medium-high heat.
- Add the cabernet and scrape up the brown bits in the bottom of the pan.
- Add sugar, water/beef drippings, reserved vegetables and parsley Season with salt and pepper.
- Continue to cook until the wine is reduced by half, about 5 minutes.
- Strain the sauce through a sieve to remove the solids before serving.