Prep Time: 20 mins | Cook Time: 2 hrs | Resting time: 20 mins | Total Time: 2 hrs 20 mins | Servings: 6
Impress the crowd with this perfect Prime Rib Roast. Ideal for the holiday season or any occasion, this mouthwatering tender bone-in roast with a delicious crust and heavenly rich wine sauce is our new favourite holiday recipe!
Ingredients
1 4-5 lbs beef prime rib roast (I recommend using bone-in where the bones are cut and then tied to the roast for extra flavour)
1 750 ml bottle red wine
2 c beef broth (or more)
2 tbsp olive oil
2 tbsp garlic
2 tbsp fresh rosemary (minced)
2 tbsp fresh thyme (minced)
1 tbsp kosher salt
1 tsp freshly ground pepper
Optional:
¼ c sour cream
1-2 tsp creamed horseradish
How to make Perfect Prime Rib Roast
Step 1: Prepare the oven. Preheat it to 450 degrees F. And adjust the roasting pan to the middle of the oven.
Step 2: Add 2 cups of wine and beef broth in a roasting pan with a rack. And reserve the rest of the wine for later. Set the roast, rib side down and fat side up in the rack.
Step 3: In a small bowl, whisk the olive oil, garlic, herbs, salt, and pepper. Spread this over the roast.
Step 4: Into a meaty part of the roast, insert a meat thermometer. Make sure to not stick it near the bones.
Step 5: Place in the preheated oven. Roast for about 20 minutes. Adjust the oven temperature to 350 degrees and continue roasting until the internal temperature reads 115 to 120 degrees F for medium-rare or 125 to 130 degrees F after resting. For medium, the internal temperature should reach 125 to 130 degrees F or 135 to 140 degrees F after resting. Make sure to immediately take the roast out of the oven as the temperature will remain to rise by 5 to 10 degrees F as it rests. Transfer to a plate, loosely cover the roast with foil and let it rest for at least 15 to 20 minutes. Add extra beef broth when you notice that it is evaporating or the bottom of the pan will burn.
Step 6: Meanwhile, put the pan on the burner and remove the rack. Pour in the rest of the wine. Cook on low to burn off some of the alcohol, working the flavour from the bottom of the pan.
Step 7: Brush off the fats from the wine sauce once the roast is done resting. Serve the warm sauce beside the roast.
Step 8: Combine the sour cream with horseradish and serve beside the roast if desired.
Notes:
1. Prior to cooking, let the meat sit at room temperature for about an hour.
2. Watch the roast closely as it nears your preferred temperature. The closer the roast is to being cooked, the temperature quickly rises.
3. For this recipe, I used Pinot Noir but you can use any kind of dry red wine.
4. Make sure to get the roast to the exact desired temperature when cooking a large roast in a roasting pan and allow it to rest properly for a perfectly cooked, tender, and juicy roast.
5. Cooking time varies depending on the size of the roast, the starting temperature of the roast, and your oven.
6. To easily slice the roast, use an electric knife.
7. Watch the liquid in the roasting pan closely. To avoid the bottom of the pan from burning, pour in the extra beef broth if you notice that the liquid starts evaporating.
NUTRITION FACTS:
Calories: 73kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 1472mg | Potassium: 81mg | Vitamin A: 190IU | Vitamin C: 5mg | Calcium: 32mg | Iron: 0.6mg
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