This is a simple and delicious recipe for prime rib, perfect for any holiday or celebration. Take it to the next level by making a sage jus to serve with the roast. Read the original recipe at the Food Network

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Salt & Pepper Crusted Prime Rib

Course

Main Dish

Prep Time

45 minutes

Cook Time

2.5 hours

Passive Time

4 hours

Servings

servings

Ingredients

• 1 14 lb prime rib bone-in roast tied
• Kosher salt and freshly ground pepper
• 20 sprigs sage
• 20 sprigs thyme
• 8 bay leaves
• 8 shallots peeled and halved
• 1 head garlic cloves crushed, plus 4 cloves thinly sliced
• 2 cups water
• 1 onion thinly sliced
• 3 Tbsp freshly cracked black peppercorns
• 1 cup dry red wine
• 5 cups beef stock or low-sodium broth
• 2 Tbsp All-purpose flour

Course Main Dish Prep Time 45 minutes Cook Time 2.5 hours Passive Time 4 hours Servings servings Ingredients 1 14 lb prime rib bone-in roast tied Kosher salt and freshly ground pepper 20 sprigs sage 20 sprigs thyme 8 bay leaves 8 shallots peeled and halved 1 head garlic cloves crushed, plus 4 cloves thinly sliced 2 cups water 1 onion thinly sliced 3 Tbsp freshly cracked black peppercorns 1 cup dry red wine 5 cups beef stock or low-sodium broth 2 Tbsp All-purpose flour

Instructions

1. Preheat the oven to 400°. Set the meat in a large roasting pan, fat side up. Season the meat generously with salt and pepper. Around the roast, scatter 10 sprigs each of sage and thyme, 6 of the bay leaves, the shallots and the crushed garlic cloves. Pour in 1 cup of the water and roast for 45 minutes. Reduce the temperature to 275°. Roast the meat for about 2 hours and 15 minutes longer, adding the remaining 1 cup of water to the pan as the juices evaporate. The roast is done when an instant-read thermometer inserted in the thickest part registers 135°.
2. Transfer the roast to a large carving board. Pour the fat in the roasting pan into a large heatproof bowl, stopping when you reach the syrupy pan juices at the bottom. Pour the pan juices into a small bowl and discard the vegetables and herbs.
3. Set the pan over 2 burners and add 2 tablespoons of the reserved fat. Add the onion, peppercorns and the sliced garlic, remaining 2 bay leaves and 10 sprigs each of sage and thyme. Cook over moderate heat until the onion is softened, about 8 minutes. Add the wine and cook, scraping up any bits stuck to the bottom and sides of the pan. Pour the mixture into a medium saucepan and bring to a boil over high heat. Add the beef stock and pan juices and cook over moderate heat until slightly reduced, about 15 minutes.
4. n a small bowl, whisk the flour with 2 tablespoons of the reserved fat. Whisk the paste into the saucepan and simmer the gravy until thickened, about 5 minutes. Strain the gravy through a fine sieve and keep warm until ready to serve.
5. Cut the bones off the roast and slice the meat 1/2 inch thick. Cut in between the bones and serve them on the side. Pass the gravy at the table.