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Classic Beef Rib Roast

Try this classic Prime Rib recipe today. Enhance the flavors of the roast with a Dijon-style mustard and red wine sauce.

Classic Beef Rib Roast

Cook Time: 3 hrs 15 mins

Servings: 8

Ingredients: 7

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Ingredients

Preparation

  1. Step 1

    Heat oven to 350°F. Combine garlic-pepper seasoning and 2 tablespoons thyme in small bowl; press evenly onto all surfaces of beef Ribeye Roast.

  2. Step 2

    Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 350°F oven 1-3/4 to 2 hours for medium rare; 2 to 2-3/4 hours for medium doneness.

  3. Step 3

    Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)

  4. Step 4

    Meanwhile skim fat from drippings. Combine drippings, shallot and remaining 2 teaspoons thyme in medium saucepan. Cook and stir over medium heat 2 to 3 minutes or until shallots are crisp-tender. Stir in wine and mustard; bring to a boil. Reduce heat; simmer 8 to 10 minutes or until sauce is reduced to 3/4 cup. Add butter, stir until incorporated. Season with salt and pepper, as desired.

  5. Step 5

    Carve roast into slices. Serve with sauce.

Nutrition Information

319 Calories

0 %*

7.2g SAT FAT

0 %DV**

33g PROTEIN

0 %DV

3 mg IRON

0 %DV

7.4 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 319 Calories; 161.1 Calories from fat; 17.9g Total Fat (7.2 g Saturated Fat; 0.8 g Trans Fat; 0.8 g Polyunsaturated Fat; 7.7 g Monounsaturated Fat;) 100 mg Cholesterol; 324 mg Sodium; 1.4 g Total Carbohydrate; 0.2 g Dietary Fiber; 0.2 g Total Sugars; 33 g Protein; 0 g Added Sugars; 17.8 mg Calcium; 3 mg Iron; 369 mg Potassium; 4.8 mcg Vitamin D; 0.4 mg Riboflavin; 6.7 mg NE Niacin; 0.7 mg Vitamin B6; 2.7 mcg Vitamin B12; 211 mg Phosphorus; 7.4 mg Zinc; 33.4 mcg Selenium; 67.4 mg Choline.

This recipe is an excellent source of Protein, Vitamin D, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Phosphorus, and Choline.

The Essential Ingredients

  • Ribeye Roast: Ribeye is a premium cut from under the front section of the backbone/ribs. It’s known for its rich, buttery flavor and texture and is ideal for any cooking method.
  • Garlic: A flavorful bulb that is related to the onion family. It has a strong aroma (that fills your kitchen), taste that enhances your dish and is known for its versatility.
  • Red Wine: It’s more than a drink with dinner. Red wine is a great way to enhance your cooking by adding complex and rich flavors to your dish. It’s often used in braising beef, deglazing pans, and tenderizing meats. The acidity of the wine helps to brighten other flavors.
  • Thyme: An aromatic herb with tiny, greenish leaves that can be used fresh or dried and provides a subtle earthy, lemony flavor to recipes. Beef
  • Broth: A savory liquid made from beef, beef bones, vegetables and seasonings. You’ll find many boxed or canned versions at the grocery store, including low sodium options). Use in place of water or other liquids to add a depth of flavor.

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

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