Prime Rib and Gravy

  4.5 – 21 reviews  • Beef
Level: Intermediate
Total: 12 hr
Active: 40 min
Yield: 6 to 8 servings
Level: Intermediate
Total: 12 hr
Active: 40 min
Yield: 6 to 8 servings

Ingredients

  1. One 3-bone beef rib roast (about 5 to 6 pounds), removed from the bones and tied back on (have your butcher do this for you)
  2. 1 tablespoon kosher salt, plus more as needed
  3. 2 teaspoons ground black pepper
  4. 1 teaspoon dried thyme
  5. 1 teaspoon granulated garlic
  6. 1 tablespoon porcini mushroom powder
  7. 1 onion, thinly sliced
  8. 4 sprigs rosemary, coarsely chopped
  9. 1 head garlic, cut in half
  10. 1 tablespoon vegetable oil
  11. 2 cups low-sodium beef stock or chicken stock
  12. 1 tablespoon cornstarch
  13. 1/4 cup cool water
  14. 1 tablespoon unsalted butter

Instructions

  1. Combine the salt, pepper, thyme, granulated garlic and mushroom powder in a small bowl. Mix well.
  2. Season the beef on all sides with the salt mixture. Wrap the beef in butcher paper and place in the refrigerator 12 hours, or up to 36 hours.  
  3. Preheat the oven to 250 degrees F. 
  4. Remove the roast from the refrigerator and pat dry with paper towels. Season the beef with the remaining salt mixture.  
  5. Scatter the onions, rosemary and garlic in the center of the roasting pan and drizzle with oil. Put the meat bone-side down on top of the vegetables and place in the oven. Cook until the meat reaches an internal temperature of 110 to 115 degrees F, 3 to 3 1/2 hours (use an instant-read thermometer!!). Remove the meat to a rack and loosely cover with aluminum foil.  
  6. Turn the oven to 500 degrees F. While the oven heats, place the roasting pan on the stovetop over medium heat. Drain any excess fat from the pan, if necessary. Add the beef stock to the pan and bring to a boil, scraping up any browned bits. Reduce the heat to a simmer and cook for 5 minutes. Strain into a smaller saucepan and bring to a simmer. 
  7. Combine the cornstarch and water and mix until smooth. Whisk the cornstarch mixture into the beef stock and return to a simmer. Whisk the butter into the sauce.  
  8. Return the beef to the oven on a rack set over a roasting pan. Roast until well browned on all sides, about 10 to 12 minutes. Remove the meat from the oven and rest 10 minutes before slicing. To slice, remove the strings. Remove the meat from the rack of bones. Put the bones on the rack (with the rawer side up) in the roasting pan and cook until crispy on top, 4 to 5 minutes (watch carefully). Slice the meat into 1/2-inch slices. Pour the gravy into a serving vessel. Serve with the bones, if desired. 

Nutrition Facts

Serving Size 1 of 22 servings
Calories 327
Total Fat 28 g
Saturated Fat 11 g
Carbohydrates 3 g
Dietary Fiber 0 g
Sugar 0 g
Protein 16 g
Cholesterol 68 mg
Sodium 347 mg
Serving Size 1 of 22 servings
Calories 327
Total Fat 28 g
Saturated Fat 11 g
Carbohydrates 3 g
Dietary Fiber 0 g
Sugar 0 g
Protein 16 g
Cholesterol 68 mg
Sodium 347 mg

Reviews

Kayla Ruiz
Best prime rib I ever made. We always make one for Christmas, but I always roasted at higher temps. Using 250 degrees made for a perfectly cooked roast. Very tasty and moist throughout.
Kim Massey
I can never afford to have one of these for Christmas. This recipe looks wonderful. I would love to save this recipe. I may have Santa bring me one, lol
Margaret Duffy
I love eating steak I have the recipe now and I am going to do it one day I can’t wait to taste it the way how one of the shelves made it it was awesome she works at the kitchen or food I said the food channel but now I’m gonna try her way OK
Donald Sparks
I made this for New Years Day for 2 of us. It was delicious. Only had a 3 1/2#, 2 rib roast though so changed cooking times and temps a little. Cooked to 110 degrees at 250. With a small roast I’d go to 105 the next time because the internal temp went to 121 while waiting for my oven to get to 475. I didn’t go to 500 because I wanted to leave it in longer for the crust. I took it out at 125 and it quickly went to 135. Didn’t have enough drippings after the first roast to do the au jus so opened a can of consommé after the final cook, added the drippings to that with cornstarch and had a delicious sauce.
Kelsey Rodriguez
Melt in your mouth delicious!
Katherine Foster
Thank you for all recipes.
Shelby Chung
I made this recipe for Christmas last year. It turned out deliciously and got rave reviews from my family. The mushroom powder really added a lot of flavor. Thank you!
Julie Graham
This was awesome! Couldn’t find mushroom powder, but dried mushrooms in grinder worked and was the secret ingredient that added that something special to the rub. You have to adjust if your toast is much larger Han 6lbs, but we did and when we sliced into the roast, it looked like something from a fancy steakhouse restaurant. One of the best prime ribs I’ve cooked! Served with mashed potatoes and Smashed Brussels Sprouts and side of Horseradish cream. Thank you!
Dustin Allison
Wonderful!!

 

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