Indulge in the rich, savory flavors of an exquisitely prepared prime rib roast, perfect for holiday gatherings, celebrations, or any occasion that calls for a truly impressive centerpiece. This recipe promises a tender, juicy cut of meat with a beautifully crusted exterior, infused with aromatic herbs and garlic. Serve it with a velvety red wine reduction for a luxurious touch that will leave your guests raving about your culinary skills.
Ingredients:
For the Prime Rib:
- 1 (5 to 7-pound) prime rib roast (bone-in preferred)
- 3 tablespoons kosher salt
- 2 tablespoons freshly cracked black pepper
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon Dijon mustard
For the Red Wine Reduction:
- 1 cup red wine (Cabernet Sauvignon or Merlot)
- 2 cups beef stock
- 1 tablespoon unsalted butter
- 1 shallot, finely chopped
- Salt and pepper to taste
Instructions:
Preparing the Prime Rib:
- Temper the Meat: Remove the prime rib from the refrigerator and let it sit at room temperature for about 2 hours before cooking. This ensures even cooking.
- Preheat the Oven: Preheat your oven to 450°F (232°C).
- Season the Roast: In a small bowl, mix together the kosher salt, black pepper, minced garlic, rosemary, thyme, and olive oil. Rub this mixture all over the prime rib, making sure to cover all sides. Allow it to rest while the oven heats.
- Roast the Prime Rib: Place the seasoned roast on a rack in a roasting pan, bone-side down. Roast in the preheated oven for 20 minutes to develop a crust.
- Lower the Temperature: After 20 minutes, reduce the oven temperature to 325°F (163°C) and continue roasting for approximately 15 to 20 minutes per pound, or until a meat thermometer inserted into the thickest part of the roast reads 130°F (54°C) for medium-rare. Adjust cooking time for your desired doneness.
- Rest the Roast: Once cooked to your liking, remove the prime rib from the oven, cover it loosely with aluminum foil, and let it rest for at least 20-30 minutes. This allows the juices to redistribute.
Making the Red Wine Reduction:
- Sauté Shallots: In a saucepan over medium heat, melt the butter. Add the finely chopped shallot and sauté until soft and translucent, about 3 minutes.
- Add Wine and Stock: Pour in the red wine, scraping the bottom of the pan to deglaze, and let it simmer until reduced by half. Add the beef stock and continue to simmer until the sauce thickens, about 10-15 minutes.
- Season and Strain: Season the reduction with salt and pepper to taste. Strain the sauce through a fine-mesh sieve if desired, for a smoother texture.
Serving:
- Slice and Serve: Once rested, carve the prime rib into thick slices. Serve each portion drizzled with the rich red wine reduction alongside your favorite sides, such as creamy mashed potatoes, roasted vegetables, or a fresh salad.