Prime Rib with Cabernet Jus
Elevate your holiday table or special occasion dinner with this show-stopping Prime Rib with Cabernet Jus. Featuring a perfectly roasted, bone-in prime rib coated in a flavorful rub of garlic, fresh rosemary, and olive oil, this recipe strikes the perfect balance between simplicity and decadence. The cabernet jus—a luscious reduction of beef stock, shallots, and velvety cabernet sauvignon—adds a touch of elegance and richness to every bite. Achieve a beautifully caramelized crust by starting the roast at high heat before slow-roasting to tender, juicy perfection. Served with the silky jus on the side, this dish pairs seamlessly with hearty sides and a glass of red wine, making it an unforgettable centerpiece for any gathering. Perfect for home cooks looking to impress, this recipe combines bold flavors and classic techniques for a truly memorable dining experience!
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Recipe Information
Ingredients
- 5 pounds Bone-in prime rib roast
- 2 tablespoons Kosher salt
- 1 tablespoon Freshly ground black pepper
- 6 cloves Garlic cloves, minced
- 2 tablespoons Fresh rosemary, chopped
- 3 tablespoons Olive oil
- 4 cups Beef stock
- 1 cup Cabernet Sauvignon
- 2 medium Shallots, finely chopped
- 2 tablespoons Unsalted butter
- 1 tablespoon All-purpose flour
Instructions
Remove the prime rib from the refrigerator and let it sit at room temperature for at least 1 hour before cooking.
Preheat your oven to 450°F (232°C).
In a small bowl, make a rub by combining kosher salt, black pepper, minced garlic, and chopped rosemary with olive oil. Stir until it forms a thick paste.
Rub the mixture generously over the entire surface of the prime rib roast.
Place the roast on a rack in a roasting pan, fat side up. Insert an oven-safe meat thermometer into the thickest part of the roast, avoiding the bone.
Roast the prime rib in the preheated oven at 450°F (232°C) for 20 minutes to create a flavorful crust.
Reduce the oven temperature to 325°F (163°C) and continue roasting until the internal temperature reaches 120°F (49°C) for medium rare, about 1.5 to 2 hours.
Once cooked to your preferred doneness, remove the roast from the oven, tent it with aluminum foil, and let it rest for at least 20 minutes before carving.
While the roast rests, prepare the cabernet jus. In a medium saucepan, melt the butter over medium heat and sauté the chopped shallots until softened, about 3 minutes.
Sprinkle the flour onto the shallots and stir well to create a roux. Cook for 1 minute, stirring constantly.
Slowly pour in the cabernet sauvignon, stirring continuously to avoid lumps, and let it simmer for 2-3 minutes to reduce slightly.
Add the beef stock, whisking to combine, and simmer the jus over medium heat for about 10 minutes, or until it has reduced by one-third and thickened slightly.
Season the jus with salt and pepper to taste. Strain it through a fine-mesh sieve to remove solids for a smooth finish.
Carve the prime rib into thick slices and serve with warm cabernet jus on the side.
Nutrition Facts
Calories |
7590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 601.5 g | 771% | |
| Saturated Fat | 237.2 g | 1186% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 1763 mg | 588% | |
| Sodium | 8385 mg | 365% | |
| Total Carbohydrate | 33.4 g | 12% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 6.2 g | ||
| Protein | 453.2 g | 906% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 430 mg | 33% | |
| Iron | 46.9 mg | 261% | |
| Potassium | 6416 mg | 137% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
