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Garlic Spiked Prime Rib Roast with Red Wine Sauce

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Prep Time: 30 minutes
Cook Time: 4 hours
Total Time: 4 hours 30 minutes
Servings: 8
Author: Lauren Greutman


  • Specially Selected USDA Choice bone-In ribeye roast 6-8 lbs.
  • Stonemill iodized salt
  • 1/4 cup Carlini olive oil
  • 10 cloves of garlic minced or pressed
  • 1 tsp Stonemill black pepper
  • 1 tsp dried thyme
  • 1 Tbsp kosher salt
  • 1 cup Chef’s Cupboard beef broth
  • 3/4 cup dry red wine Broken Clouds Pinot Noir will work nicely
  • 1 Tbsp Countryside Creamery unsalted butter
  • 1 Tbsp Baker’s Corner all-purpose flour
  • 1 clove garlic minced or pressed
  • Stonemill salt and pepper to taste


  • Liberally salt the rib roast the night before. Place in the refrigerator uncovered.
  • The next day, preheat oven to 250 degrees.
  • In a small mixing bowl, combine the olive oil, pepper, thyme, 10 cloves of garlic, and 1 Tbsp of salt. Mix well.
  • Generously apply to all sides of the roast, especially on the top.
  • Place the roast on a rack in a roasting pan, and put it in the oven.
  • Roast until the internal temperature reaches 130 degrees (for a medium rare plus).
  • Take the roast out of the oven and turn the oven to 500 degrees.
  • While the roast is resting, pour wine and broth in a small sauce pan. Boil until it has reduced by about half.
  • In another small sauce pan, melt butter over low-medium heat.
  • Add the garlic and cook for 1-2 minutes.
  • Add the flour to the butter and whisk until well blended.
  • Add the reduced wine/broth liquid to the butter/flour mixture.
  • Whisk so that it is blended and a little bit bubbly and thick. Taste and add salt/pepper as needed.
  • Once the oven reaches 500 degrees, place the roast in the oven for 8-10 minutes.
  • Remove from the oven and let it rest for 20 minutes before carving.