Christmas Prime Rib Recipe

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Servings: 6


Cost per serving $3.95 view details
  • 1 x 6 lb boneless prime rib beef roast
  • 2 x 20 ounce bottles of Cabernet Sauvignon
  • 4 c. beef stock or possibly canned broth
  • 2 c. Ruby Port
  • 3 lrg clv garlic, peeled
  • 1 lrg shallot, peeled, halved
  • 2 x bay leaves
  • 3 tsp dry thyme
  • 4 lrg clv garlic, pressed Fresh parsley sprigs


  1. Combine Cabernet Sauvignon, beef stock, Ruby Port, garlic cloves, shallot, bay leaves and 1 tsp. thyme in large saucepan (don't use aluminum).
  2. Boil till reduced to 2 c.. This takes about 1 hour, or possibly the Cabernet mix can also be made a couple days in advance. If made in advance, cold, cover and chill till needed.
  3. Preheat oven to 450 F and place prime rib (fat side up) in a large, deep baking pan.
  4. Rub beef with pressed garlic and remaining thyme.
  5. Season beef generously with salt and pepper.
  6. Roast for 1 hour. Cover beef with foil, keeping the foiled tented to prevent contact with the beef.
  7. Roast till center of prime rib registers 118 F for rare (approximately 1/2 hour).
  8. Transfer to platter and let stand 20 min.
  9. Pour off all fat from roasting pan.
  10. Place pan over medium-high heat and add in Cabernet mix to pan, bringing to a boil.
  11. Scoop up any browned bits and season to taste.
  12. Pour jus into sauce bowl and garnish platter with parsley.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 790g
Recipe makes 6 servings
Calories 1274  
Calories from Fat 744 58%
Total Fat 82.54g 103%
Saturated Fat 33.33g 133%
Trans Fat 0.0g  
Cholesterol 302mg 101%
Sodium 734mg 31%
Potassium 1374mg 39%
Total Carbs 6.49g 2%
Dietary Fiber 0.2g 1%
Sugars 0.04g 0%
Protein 85.5g 137%
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