Classic Prime Rib

Classic Prime Rib
Staff Writer

Balducci's

 

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.

Ingredients

  • 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

Directions

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. 

Nutritional Facts

Total Fat
8g
11%
Sugar
1g
1%
Saturated Fat
3g
13%
Cholesterol
44mg
15%
Carbohydrate, by difference
2g
2%
Protein
13g
28%
Vitamin A, RAE
3µg
0%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
15mg
2%
Choline, total
40mg
9%
Folate, total
8µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
12mg
4%
Niacin
2mg
14%
Phosphorus, P
108mg
15%
Selenium, Se
13µg
24%
Sodium, Na
95mg
6%
Water
35g
1%
Zinc, Zn
5mg
63%

Prime Rib Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Prime Rib Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.