Prime Rib Roast
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
1 (5-pound) prime rib roast 1 tablespoon fresh thyme1 head garlic, slivered 2 cups red wine4 cups beef broth
Thirty minutes before roasting the prime rib, remove from the refrigerator and let come to room temperature.
Preheat oven to 350 degrees F.
Make small slits all over the roast and fill each slit with a slice of the garlic. Season liberally with salt and coarse pepper. Place on a rack set inside a roasting pan and roast for about 2 hours until medium-rare, or until a meat thermometer inserted into the center of the meat registers 135 degrees F. Remove meat to platter, and tent with foil to keep warm.
Place the roasting pan on top of the stove over 2 burners set on high heat. Add the wine to the drippings in the pan and cook over high heat until reduced, scraping the bottom of the pan with a wooden spoon. Add the stock and cook until reduced by half. Whisk in the thyme and season with salt & pepper, to taste.
Serves 16 (4 oz serving)
Preheat oven to 350 degrees F.
Make small slits all over the roast and fill each slit with a slice of the garlic. Season liberally with salt and coarse pepper. Place on a rack set inside a roasting pan and roast for about 2 hours until medium-rare, or until a meat thermometer inserted into the center of the meat registers 135 degrees F. Remove meat to platter, and tent with foil to keep warm.
Place the roasting pan on top of the stove over 2 burners set on high heat. Add the wine to the drippings in the pan and cook over high heat until reduced, scraping the bottom of the pan with a wooden spoon. Add the stock and cook until reduced by half. Whisk in the thyme and season with salt & pepper, to taste.
Serves 16 (4 oz serving)
Nutritional Info Amount Per Serving
- Calories: 278.1
- Total Fat: 21.2 g
- Cholesterol: 250.0 mg
- Sodium: 256.1 mg
- Total Carbs: 1.2 g
- Dietary Fiber: 0.0 g
- Protein: 29.1 g
Member Reviews
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JANEINE
This recipe leaves a lot to the imagination. For an experienced cook it is fine. I do not know about inexperience. The flavor of the garlic cooks through the meat in this manner and that is good. I do not like the use of salt when there are so many other good heral choices to season with - 10/21/08
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ERIN1957
It is a simple base recipe & anyone that has ever counted beef & calories knows..common sense kicks in. I think it is a good base & from that be creative & work with your own likes. Wine is like water...use what is liked & needed. I would hope if new to this $$$ roast you would look at many recipe. - 12/24/12