- One 7-pound bone-in prime rib roast
- 2 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
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.