Oven Roasted Prime Rib with Red Wine Sauce

By: Mandy Tanner

A holiday showpiece, this Prime Rib is slow roasted in the oven, over a red wine sauce, then crisped at high-heat, ensuring an edge-to-edge juicy pink interior and lovely crust.


Oven Roasted Prime Rib

  • 1 (4-bone) SRF Black Label™ & SRF Gold Label™ Prime Rib (12 lbs) Buy Now
  • Salt, as needed
  • ¼ cup Dijon mustard
  • SRF Rosemary Roast Seasoning, as needed Buy Now
  • 3 sprigs fresh rosemary, divided
  • 4 sprigs fresh thyme, divided
  • 2 tablespoons olive oil
  • 1 large sweet onion, chopped
  • 2 cups (3-4 medium) chopped carrots,
  • 2 cups (4 stalks) chopped celery
  • 1 teaspoon pepper
  • 5 garlic cloves, smashed
  • 2 cups red wine, such as Cabernet
  • 4 cups unsalted beef stock
  • 1 fresh bay leaf

Oven Roasted Prime Rib

The day before you plan to cook, remove the Prime Rib from the packaging, and pat dry with a paper towel. Season generously with salt, on all sides. Place the Prime Rib on a cooling rack over a rimmed baking sheet, uncovered, into the refrigerator for at least 24 and up to 48 hours.
Preheat the oven to 250 F. Prepare a roasting pan with a rack.
Remove the Prime Rib from the refrigerator. Tie with butcher’s twine, between the bones if not already prepared.
Finely chop 2 sprigs of rosemary, and 2 sprigs of thyme, discarding the stems. Rub the Prime Rib with Dijon mustard, on all sides. Season generously with SRF Rosemary Roast Seasoning, and sprinkle with the chopped rosemary and thyme leaves.
In a large pot over medium heat, add the oil, onions, carrots, celery, and garlic cloves, and cook until slightly caramelized and fragrant, stirring occasionally, 15 minutes.
Add the red wine, and simmer uncovered until reduced by half, 10-12 minutes.
Add the beef stock and bring to a simmer.
Carefully transfer the red wine mixture to the roasting pan. Place the Prime Rib on the rack, bone-side-down. Insert an oven-safe meat thermometer, if available, into the center of the roast, avoiding the bones if possible.
Place the roasting pan into the oven and cook until the Prime Rib reaches an internal temperature of 125°F, 3 ½-4 hours.
Remove the Prime Rib and roasting pan from the oven. Transfer the prime rib to a rimmed baking sheet and tent with foil. Let rest for up to 1 hour. The Prime Rib will continue to cook as it rests. Increase the oven temperature to 500°F.
Finish the red wine sauce. Strain the vegetables and herbs from the red wine pan sauce, and place the sauce in a small saucepan. Taste for seasoning and adjust as needed. Keep warm for serving.
10 minutes before serving, place the rested Prime Rib uncovered, into the oven and cook until deep golden brown.
Remove the Prime Rib from the oven. With scissors, snip the butcher’s twine and discard. Slice the Prime Rib off of the bones, and then slice parallel to how the bones ran. Serve warm with red wine sauce, as desired. Enjoy!