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.

Preparation

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.

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.

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.

Remove ties from prime rib. Slice prime rib and bones and serve with gravy.

Prime Rib with Beef Gravy