Prime rib is a Christmas and holiday season classic. Here, Katie Lee shares her recipe for succulent prime rib with a delicious herb gravy.
Tip: To make slicing easy, ask your butcher to cut the bones from the meat then time them back onto the roast.
- One 6-7 pound bone-in prime rib
- 3 cloves garlic, sliced
- 1/4 cup kosher salt
- 2 tablespoons coarsely ground black pepper
- 1/4 cup all-purpose flour
- 3 cups low-sodium beef stock
- 1 tablespoon Dijon mustard
- 3-4 sprigs thyme and rosemary
- 1 clove garlic, peeled and smashed
- 1 tablespoon sherry vinegar or red wine vinegar
1. Use the tip of a knife to make slits into the fat of the prime rib and stuff with slices of garlic. In a small bowl, mix salt and pepper. Create a crust of salt all over the meat. Let stand at room temperature for 30 minutes. Place meat on a rack in a roasting pan.
2. Preheat oven to 450º F. Place roast in oven and immediately turn temperature down to 350º F. Allow about 15 minutes per pound to cook. For a medium rare roast, remove the roast from the oven when it reaches 120º F on an internal meat thermometer. Remove meat to a cutting board, loosely tent with foil and let stand 20 minutes.
3. In the meantime, make the gravy. Pour fat from roasting pan except for about 1/4 cup. Place roasting pan onto the stove at medium heat. Whisk flour into fat and cook about 2 to 3 minutes. Vigorously whisk in the beef stock and Dijon mustard. Add the herbs and garlic. Bring to a low boil then reduce heat to a simmer. Continue to whisk until the mixture begins to thicken. Add sherry vinegar and cook one more minute. Transfer to a serving dish.
4. Remove ties from prime rib. Slice prime rib and bones and serve with gravy.