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Prime Rib with Fresh Herb Sauce

Nothing says “special occasion” like a perfectly seasoned prime rib. Savory, succulent, tender, it’s the perfect choice when you want to share something truly divine. —Tonya Burkhard, Palm Coast, Florida
  • Total Time
    Prep: 40 min. Bake: 3-1/4 hours + standing
  • Makes
    10 servings (1-1/2 cups sauce)


  • 1 bone-in beef rib roast (6 to 8 pounds)
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper
  • 3 cups water
  • 2 small onions, halved
  • 7 garlic cloves, crushed
  • 5 fresh sage sprigs
  • 5 fresh thyme sprigs
  • 2 bay leaves
  • SAUCE:
  • 2 tablespoons butter
  • 2 shallots, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 5 fresh sage sprigs
  • 5 fresh thyme sprigs
  • 2 bay leaves
  • 1 tablespoon all-purpose flour
  • 2 tablespoons cracked black pepper
  • 1/4 teaspoon kosher salt
  • 1-1/2 to 2-1/2 cups beef stock, divided
  • 1/2 cup dry red wine or beef stock
  • 1/2 teaspoon red wine vinegar
  • Fresh thyme sprigs, optional


  • Preheat oven to 450°. Place roast in a shallow roasting pan, fat side up; rub with salt and pepper. Add 1 cup water, onions, garlic and herbs to roasting pan. Roast 15 minutes.
  • Reduce oven setting to 325°. Roast 3 to 3-1/2 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), adding 1 cup water every hour.
  • For sauce, in a large saucepan, heat butter over medium-high heat. Add shallots; cook and stir 5-6 minutes or until tender. Add garlic and herbs; cook 1 minute longer. Stir in flour, pepper and salt until blended. Gradually stir in 1-1/2 cups stock. Remove from heat.
  • Remove roast to a serving platter; tent with foil. Let stand 15 minutes before carving. Meanwhile, strain any pan juices through a sieve into a measuring cup; discard onions and herbs. Skim fat from pan juices. If necessary, add additional stock to pan juices to measure 1 cup. Add to shallot mixture.
  • Place roasting pan over 2 burners; add wine. Bring to a boil; cook 2-3 minutes, stirring to loosen browned bits from pan. Add to sauce. Bring to a boil, stirring occasionally; cook until mixture is reduced to about 1-1/2 cups, 10-15 minutes.
  • Stir in vinegar; strain, discarding shallots and herbs. Serve with roast and, if desired, garnish with thyme.
Nutrition Facts
5 ounces cooked beef with 2 tablespoons sauce: 353 calories, 20g fat (9g saturated fat), 6mg cholesterol, 430mg sodium, 2g carbohydrate (1g sugars, 0g fiber), 37g protein.

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