Prime Rib with Port Sauce
Prepare to impress with this succulent Prime Rib with Port Sauce, a show-stopping centerpiece for your holiday table or special occasions. This bone-in roast is seasoned with a flavorful blend of garlic, fresh rosemary, kosher salt, and black pepper, ensuring a perfectly crispy crust and tender, juicy interior. It's slow-roasted to perfection and pairs beautifully with a rich and velvety port wine sauce, infused with sautéed onions, thyme, and beef stock, and thickened to just the right consistency. Ready in just over two hours, including prep and cook time, this recipe effortlessly balances indulgence and simplicity. Whether you're hosting a crowd or enjoying an intimate dinner, this prime rib dish, served in thick, lavish slices with the luxurious sauce drizzled on top, is sure to be a memorable hit. Keywords: Prime rib recipe, port wine sauce, roasted prime rib, holiday dinner ideas, special occasion meals.
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Recipe Information
Ingredients
- 6 pounds Prime rib roast (bone-in, about 4-5 ribs)
- 2 tablespoons Kosher salt
- 2 tablespoons Freshly ground black pepper
- 4 Garlic cloves, minced
- 2 tablespoons Fresh rosemary, chopped
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 1 Yellow onion, finely chopped
- 1 cup Port wine
- 1 cup Beef stock
- 2 Thyme sprigs
- 1 tablespoon Cornstarch
- 2 tablespoons Water
Instructions
Preheat your oven to 450°F (232°C).
Place the prime rib on a rack set over a roasting pan, fat-side up.
In a small bowl, combine kosher salt, black pepper, minced garlic, rosemary, and olive oil to make a paste.
Rub the paste generously all over the prime rib, ensuring an even coating.
Place the roast in the oven and cook for 20 minutes to create a flavorful crust.
Reduce the oven temperature to 325°F (163°C) and continue roasting for about 1.5 hours or until the internal temperature reaches 120°F (49°C) for medium-rare. Use a meat thermometer to check.
Remove the prime rib from the oven, tent it with aluminum foil, and let it rest for at least 20 minutes before slicing.
While the roast rests, make the port sauce. In a saucepan, melt the butter over medium heat.
Add the chopped onion and sauté until softened and translucent, about 5 minutes.
Pour in the port wine and beef stock, then add the thyme sprigs.
Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes or until reduced by half.
In a small bowl, mix the cornstarch with water to make a slurry.
Gradually stir the slurry into the sauce to thicken it. Cook for another 2-3 minutes while stirring, then remove the thyme sprigs.
Slice the prime rib into thick slices and serve with the warm port sauce drizzled over the top or on the side.
Nutrition Facts
Calories |
6512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 487.6 g | 625% | |
| Saturated Fat | 213.6 g | 1068% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1372 mg | 457% | |
| Sodium | 5427 mg | 236% | |
| Total Carbohydrate | 66.5 g | 24% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 40.3 g | ||
| Protein | 387.6 g | 775% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 394 mg | 30% | |
| Iron | 38.1 mg | 212% | |
| Potassium | 4846 mg | 103% | |
*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.
