Classic Prime Rib Recipe


Cal/Serving: 1,917
Daily Value: 96%
Servings: 6

Sugar-Conscious, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Vitamin A7IU0%
Vitamin C0mg1%
Thiamin (B1)0mg30%
Riboflavin (B2)1mg44%
Niacin (B3)15mg76%
Vitamin B62mg85%
Folic Acid (B9)28µg7%
Vitamin B1215µg243%
Vitamin E0mg0%
Vitamin K2µg3%
Fatty acids, total monounsaturated73g0%
Fatty acids, total polyunsaturated6g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Lemon Olive Oil Cake
This cake highlights the fruit-forward qualities of the olive oil, while balancing out the citrus...
Maple Pulled Pork
Enjoy this easy and delicious maple pulled pork with flavorful spices enhanced by the subtle...
Spicy Vegetarian Chili
This vegetarian chili is hearty and healthy. Start soaking the dried beans for this easy chili...

More Recipes By Bill Hedge



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.



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


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. 

Recipe Details

Servings: 6

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).

Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
Please answer this Captcha to prove you are human
Enter the characters shown in the image.
Please answer this Captcha to prove you are human