Premier Series

November, 2013

Prime Rib

Prep Time: 5 Minutes

Cook Time: 2.5 Hours

Yield: 8 servings

“In my family, we enjoy prime rib once a year for our Christmas Eve dinner. Cabernet Sauvignon is always our first choice in pairing with this holiday meal, especially with loved ones joining us for dinner. As you can see, we like just a bit of seasoning for this roast because with a cut like this you don’t need much more. Enjoy!” - Julie (Pedroncelli) St. John


  • 1 7-8 lb prime rib roast with 3-4 ribs
  • 6-8 garlic cloves, peeled and trimmed
  • Kosher salt and freshly ground black pepper

Set roast on cutting board, and slice the ribs away from the roast and re-attach with kitchen string at four places. Cut cloves in half and with a small knife make incisions into the roast and insert the garlic. Season entire outside of roast with salt and pepper. Place roast in a rack in a shallow roasting pan and let stand for one hour at room temperature.

Preheat oven to 450°F. Place roast on middle rack and cook for 20 minutes. Reduce heat of oven to 325 degrees. Cook for another hour and a half or a bit longer, depending on the weight of the roast and test with a meat thermometer. At 110°F, take out roast and place on platter. Cover with foil and let rest for 20-25 minutes. Slice on cutting board and serve. You may either serve au jus or make a gravy out of the pan drippings.