Prep 15 mins
Cook 2 hrs
This is a most tasty recipe whether it is barbecued or cooked in the oven. I suggest that you select a Prime Rib Roast, triple A with bone-in.
- 6 lbs prime rib roast, 3 ribs
- 4 large garlic cloves, cut into slivers
- 5 large garlic cloves, smashed
- 1⁄4 cup grated fresh horseradish
- prepared horseradish, may also be used
- 2 sprigs fresh rosemary, 4 inches long
- 1⁄2 cup kosher salt
- 1⁄8 cup fresh ground black pepper
- 1⁄2 cup extra virgin olive oil
- 1⁄2 cup dry red wine
- 2 cups canned beef broth
- 2 tablespoons all-purpose flour
- Prepare the roast by cutting or punching holes in the roast.
- Insert slivers of fresh garlic into the cuts.
- In a small bowl, mash together the 5 smashed garlic cloves, horseradish, fresh rosemary (discard the stems), salt, pepper and olive oil to make a paste.
- Preheat oven to 350°F.
- Spread the paste generously over the entire roast.
- Place a wire rack in the bottom of a roasting pan.
- Place the prime rib with bone side down.
- Pour 1 cup of water into the roasting pan.
- Cover the pan tightly with aluminum foil.
- Place pan in preheated 350 F oven and roast for 1 hour.
- Remove aluminum foil and continue to roast for another 1/2 to 1 hour or until the temperature of the meat (using an insert thermometer) registers 135°F to 140 F for a rare roast.
- Remove the roast from the pan to a cutting board; cover with aluminum foil and let it rest for 20 minutes before carving.
- Pour off some of the pan drippings and place pan on stovetop over medium-high heat.
- Add the red wine and bring to a simmer, scraping the bits on the bottom of the pan.
- Cook until the wine is reduced by half.
- In a bowl, whisk together beef broth and flour until smooth, NO LUMPS.
- Pour mixture into the pan and continue to cook, whisking until sauce thickens into a gravy, about 10 minutes.
- If gravy is too thin, add more flour and whisk well.
- Slice the prime rib roast to your desired thickness.
- Serve prime rib with Scalloped Potatoes, Roasted Onions along with the gravy.
- For larger roasts, allow 15 minutes per pound, but it is still imporatant to use an insert thermometer. Do not overcook.
Yummmmy is what all was saying Christmas Day! First time making a Prime Rib and with Uncle Bill's help it was a hit. Thank you
This was the star attraction at xmas dinner! Complete silence for about 5 minutes as everyone dug in :) I had to use dried rosemary as no fresh was available, and I didn't make the gravy because some of the paste fell into the pan & it was pretty burned into the drippings- no matter, good beef doesn't need a sauce & I didn't serve potatoes. I doubled the paste because, while my roast was a 3-rib, it weighed over 8lbs because I used the better "small end" (first cut, or ribs #10-12); My baking time was around 2 hours. We loved the combination of garlic & rosemary flavors. Thank you!