- 2 cups beef broth or stock
- 1 cup red wine (Cabernet Sauvignon or Merlot recommended)
- 1–2 tbsp pan drippings from roast
- 1 tbsp all-purpose flour or cornstarch (for thickening, optional)
- Salt and pepper to taste
Optional Sides:
- Roasted garlic mashed potatoes
- Honey-glazed carrots or root vegetables
- Brussels sprouts with pancetta or bacon
- Yorkshire puddings for a classic touch
Equipment Needed
- Roasting pan with rack (large enough for the prime rib)
- Meat thermometer (instant-read recommended)
- Chef’s knife and carving knife
- Cutting board
- Small saucepan for au jus
- Mixing bowls
- Aluminum foil
- Basting brush
Step 1: Select and Prepare the Prime Rib
- Choose a prime rib that is evenly marbled. Bone-in adds flavor and presentation impact.
- Bring the roast to room temperature by leaving it out for 2–3 hours before cooking. This ensures even cooking.
- Pat the meat dry with paper towels—removing moisture helps form a beautiful crust.
Tip: Selecting a roast with good marbling is key; the intramuscular fat melts during cooking, keeping the meat tender and juicy.
