
Standing Prime Rib Roast with Red Wine Reduction
- Cooking and Prep: 2 h 20 m
- Serves: 6
-
No Allergens
Ingredients (7)
Standing Prime Rib Roast
Red Wine Reduction
Start Cooking
For the Rib Roast
-
Pat your meat dry and bring to room temperature. Preheat oven to 500 degrees Fahrenheit.
-
Rub meat generously with olive oil.
-
Sprinkle generously with salt and pat in. Sprinkle generously with pepper and pat in. The salt and pepper should form a nice coating. This becomes your crust.
-
Transfer meat to a roaster pan. For best results, place the meat on a grate in the pan to preserve the crust.
-
Place in oven and roast for five minutes per pound. Do not open the oven door at any point during the cooking process.
-
Turn off the oven and leave roast inside for two hours. Do not open the oven door at all until the two hours are up!
-
Remove from oven and place meat on cutting board.
-
Reserve juices from pan for red wine reduction (recipe follows).
For the Red Wine Reduction
-
Add reserved juices to a saucepan and heat. Add beef broth and let come to a rolling boil.
-
Let it reduce for about three minutes. Stir constantly.
-
Add wine and let reduce for about three minutes, until bubbles are gone and you’re left with the reduced sauce.
-
Transfer to gravy boat and serve over meat.