A Prime Rib Roast with Red Wine is the ultimate centerpiece for special occasions. Succulent, tender, and infused with aromatic herbs, this luxurious roast is elevated by a rich red wine sauce that enhances every bite. Perfect for holiday feasts, dinner parties, or when you simply want to impress.
This recipe focuses on a beautifully seared crust, juicy medium-rare meat, and a velvety wine sauce made from pan drippings.
Why You’ll Love This Recipe
Perfectly cooked prime rib: tender, juicy, and full of flavor
Red wine sauce: deep, complex, and silky
Elegant yet approachable: impressive enough for guests but simple for home cooks
Ideal for pairing with roasted vegetables, mashed potatoes, or a crisp salad
Ingredients
Prime Rib Roast
1 (4–6 lb / 1.8–2.7 kg) prime rib roast, bone-in or boneless
3 tbsp olive oil
4 cloves garlic, minced
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme leaves
2 tsp kosher salt
1½ tsp freshly ground black pepper
Red Wine Sauce
3 tbsp pan drippings
1 shallot, finely minced
1 cup dry red wine
1½ cups beef stock
1 tsp Dijon mustard (optional)
1 tsp fresh thyme leaves
Salt & black pepper, to taste
1 tbsp butter (for finishing)
Instructions
1. Bring Roast to Room Temperature
Remove the prime rib from the refrigerator 1 hour before cooking. Pat dry with paper towels.
Mix olive oil, garlic, rosemary, thyme, salt, and pepper. Rub evenly over the roast.
2. Sear the Roast
Preheat oven to 450°F (230°C). Place roast on a rack in a roasting pan. Sear in the oven for 20 minutes to develop a golden crust.
Reduce oven temperature to 325°F (165°C) and roast until desired doneness:
Medium-rare: 125–130°F (52–54°C)
Medium: 135–140°F (57–60°C)
Approximately 15 minutes per pound, depending on size.
3. Rest the Meat
Remove roast from oven and tent loosely with foil. Rest 20–25 minutes to allow juices to redistribute.
4. Make the Red Wine Sauce
While the roast rests, place roasting pan on stovetop over medium heat. Spoon off excess fat, leaving about 3 tbsp drippings.
Add minced shallot and sauté for 1–2 minutes until fragrant. Deglaze the pan with red wine, scraping up browned bits.
Add beef stock, Dijon mustard, and thyme. Simmer for 8–10 minutes, reducing slightly.
Finish with 1 tbsp butter for a smooth, glossy sauce. Season with salt and pepper to taste.
5. Serve
Slice the prime rib against the grain. Serve with red wine sauce drizzled over the top.
Accompaniments: roasted potatoes, glazed carrots, green beans, or Yorkshire puddings.
Chef’s Tips
Use a meat thermometer: perfect doneness every time
Let the roast rest—this is key to juicy slices
Bone-in prime rib enhances flavor and presentation
For extra richness, add a splash of cream or cognac to the red wine sauce
Storage & Reheating
Refrigerate leftovers for up to 4 days
Reheat gently in a low oven or covered pan with a splash of broth
Final Thoughts
This Prime Rib Roast with Red Wine is the epitome of indulgence. Rich, tender, and elegantly paired with a silky red wine sauce, it’s a dish that commands the table and leaves a lasting impression.
OTHER RECIPES
Roast Beef Recipe Ingredients:
* 1 prime rib roast, about 6 to 8 pounds
* 1/2 cup red wine, such as Cabernet Sauvignon or Pinot Noir
* 1/4 cup olive oil
* 4 cloves garlic, finely minced
* 1 teaspoon salt
* 1/4 teaspoon fresh ground black pepper
* 1 teaspoon Cajun or Creole seasoning blend
* 1 tablespoon brown sugar
* Freshly ground black pepper and salt
Roast Beef Recipe Instructions:
Poke several holes in the top of the roast beef with a sharp carving fork; put the roast in a large food storage bag or bowl.
sugar.
Heat oven to 400°. Put the roast on a rack in a large shallow pan.
Sprinkle with freshly ground black pepper and salt.
Let stand for 15 minutes before slicing.
The roast beef recipe of ribs is ready to serves 4 to 6 persons....hmmm...delicious ! Bon apetit !
roast-beef-tenderloin-with-pinot-noir.
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