Perfect Prime Rib Roast

Prep Time: 20 mins | Cook Time: 2 hrs | Resting time: 20 mins | Total Time: 2 hrs 20 mins | Servings: 6

Serve a Perfect Prime Rib Roast to your friends and family for dinner this holiday season. It’s a sophisticated yet simple main course!

Ingredients

2 tbsp olive oil

2 tbsp garlic

1 4-5 lbs beef prime rib roast (I prefer bone-in where the bones are cut and then tied to the roast )

2 tbsp fresh rosemary (minced)

2 tbsp fresh thyme (minced)

2 c. beef broth (Might need more, see note below)

1 tbsp kosher salt

1 tsp freshly ground pepper

1 750 ml bottle of red wine (divided)

How to make the Perfect Prime Rib Roast

Step 1: Set the roast out at room temperature for at least an hour before cooking for the best results and even cooking. When ready to cook, preheat the oven to 450 degrees F and position the top rack so that the roasting pan is in the center of the oven.

Step 2: Prepare the roast: In a roasting pan with a rack, pour in 2 cups of wine (reserving the remainder for later) and the beef broth. Place the roast on the rack, fat side up. In a separate bowl, combine the olive oil, garlic, herbs, salt, and pepper and distribute it over the roast. Insert a meat thermometer into the center of the roast, keeping it away from the bones.

Step 3: In a hot 450 degrees F oven, place the roasting for about 20 minutes, then adjust the oven temperature to 350 degrees F and cook further until the internal temperature of the roast reaches 115 to 120 degrees F for medium-rare (after resting the temperature will adjust to 125 to 130 degrees F). For medium, the internal temperature should reach 125 to 130 degrees F (after resting – 135 to 140 degrees F). The total cooking time will be determined by the size of the roast and the initial temperature. After removing the roast from the oven, place it on a plate or cutting board and cover it loosely with foil for at least 15-20 minutes. As the roast cooks, keep an eye on the liquid in the roasting pan. If the liquid appears to be evaporating, add more beef broth. If all of the liquid evaporates, the contents of the pan will burn.

Step 4: Prepare the red wine sauce: To a saucepan, transfer any liquid dripping from the roasting pan. Pour in the rest of the wine and heat until the mixture begins to bubble around the edges. Adjust the heat to low, maintaining a gentle simmer. Skim off any fat from the wine sauce once the roast has finished resting.

Step 5: Before serving, slice the roast and enjoy with the warm sauce on the side.

Tips:

Before cooking, let the meat sit for at least an hour at room temperature.

For this recipe, you can use any kind of dry red wine. I love to use Pinot Noir.

If you want a perfectly cooked, tender, and juicy roast, make sure to get the roast to the exact preferred temperature and allow it to rest properly.

If using a 4 to 5-lb roast, the cooking time would take about 2 hours.

Using an electric knife will make slicing roast easier.

As the roast cooks, keep an eye on the liquid in the roasting pan. If the liquid appears to be evaporating, add more beef broth. If all of the liquid evaporates, the contents of the pan will burn.

NUTRITION FACTS: