IE 11 is not supported. For an optimal experience visit our site on another browser.

Prime Rib with Beef Gravy

RATE THIS RECIPE
(456)
Katie Lee's Christmas dinner recipes: juicy prime rib and creamy mashed potatoes. TODAY, December 19th 2016.
Katie Lee's Christmas dinner recipes: juicy prime rib and creamy mashed potatoes. TODAY, December 19th 2016.Nathan Congleton
RATE THIS RECIPE
(456)

Ingredients

Prime Rib
  • 1 (6-7 pound) bone-in prime rib 
  • 3 cloves garlic, sliced
  • 1/4 cup kosher salt
  • 2 tablespoons coarsely ground black pepper
  • Gravy
  • 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
  • Chef notes

    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.

    RELATED: The world's easiest prime rib roast: Master a holiday classic

    Preparation

    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.