Recipe: Slow Roasted Prime Rib
This easy recipe is great for the holidays. Serve it with your favorite sides, such as mashed potatoes and horseradish sauce. The big, bold flavors and complex tannins of our 2006 Kendall–Jackson Grand Reserve Cabernet Sauvignon are a perfect match for this “king of comfort” roast.
- 11 to 15 lb boneless beef prime rib roast, trimmed
- ½ cup beef base
- ½ cup red wine, such as Cabernet Sauvignon
- ½ cup olive oil
- 20 garlic cloves, chopped
- 2 bunches fresh thyme, chopped
- 7 sprigs rosemary, leaves removed from stems
- ¼ cup whole black peppercorns
- 1 Tbsp. kosher salt
- Preheat oven to 425°F. Using a sharp knife, lightly score the fat cap on the rib roast in a crisscross pattern.
- In a bowl, combine the beef base, wine and olive oil and mix thoroughly to make a paste. Rub the paste onto the rib roast, coating all sides evenly.
- In a bowl, combine the garlic, thyme, rosemary and peppercorns and stir to combine. Press the mixture onto the rib roast, coating all sides evenly. Season roast with salt on all sides.
- Place the rib roast onto a roasting rack and cook for 15 minutes at 425˚F. Lower the temperature to 300˚F and cook the roast to desired level of doneness, approximately 15 to 30 minutes per pound. An internal temperature of 129°F will be medium-rare.
Notes:Remember that the temperature will rise 5 to 8 degrees after the roast is pulled from the oven. Remove the roast from the oven and cover loosely with foil. Let rest for 15 to 30 minutes before carving
Number of servings: 15