Classic Prime Rib



  • One  7-pound bone-in prime rib roast
  • cloves garlic
  •   kosher salt
  • 1 Tablespoon  freshly ground black pepper
  • 3/4 Cups  red wine
  • 1 1/2 Cup  good quality veal or beef stock
  • 2 Tablespoons  cornstarch dissolved in 2 tablespoons water


Prime rib is another popular roast served during the holidays. Studded with garlic cloves, this bone-in primal cut from Balducci’s is extra vibrant and flavorful.


Preheat oven to 450 degrees.

Stud the roast with the garlic by pushing the cloves into the natural seams of the beef. Tie the roast in between the bones using butcher twine. Season liberally with kosher salt and freshly ground black pepper.

Place the roast on a rack set in a roasting pan. Put the roast in the hot oven for 15 minutes to sear the outside of the roast. 

Lower oven to 250 degrees and continue roasting until the beef reaches the desired internal temperature. Remember that the roast will continue to cook and the temperature can rise, up to 10 degrees, during the resting period. This is called carryover cooking. You can baste the roast after the first 45 minutes if you wish. 

Remove the roast from the oven and tent loosely with foil. Allow the roast to rest at least 30 minutes before carving. Remove the visible fat from the roasting pan. Place the roasting pan on the stove over high heat. Add the wine and deglaze the pan, scraping up the little brown bits that at the bottom of the pan. 

Strain the liquid into a saucepan and add the stock. Bring this mixture to a simmer. Whisk in some or all of the cornstarch slurry if like the sauce a little thicker. Taste the sauce for seasoning and add salt and pepper as needed. Carve the roast and serve the sauce with the sliced prime rib. 


Calories per serving:

1,917 calories

Dietary restrictions:

Low Carb Sugar Conscious, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, No Oil Added

Daily value:



  • Fat 1,006g 1,547%
  • Carbs 28g 9%
  • Saturated 420g 2,100%
  • Fiber 2g 8%
  • Sugars 3g
  • Monounsaturated 437g
  • Polyunsaturated 37g
  • Protein 521g 1,042%
  • Cholesterol 2,286mg 762%
  • Sodium 7,121mg 297%
  • Calcium 368mg 37%
  • Magnesium 560mg 140%
  • Potassium 9,274mg 265%
  • Iron 56mg 313%
  • Zinc 115mg 768%
  • Phosphorus 4,985mg 712%
  • Vitamin A 2µg 0%
  • Vitamin C 2mg 3%
  • Thiamin (B1) 3mg 179%
  • Riboflavin (B2) 5mg 265%
  • Niacin (B3) 91mg 454%
  • Vitamin B6 10mg 510%
  • Folic Acid (B9) 168µg 42%
  • Vitamin B12 88µg 1,461%
  • Vitamin E 0mg 1%
  • Vitamin K 12µg 15%
Have a question about nutritional data? Let us know.
Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...