Prime Rib with Red Wine Gravy

This classic prime rib roast, finished with a rich red wine gravy, is a celebration-worthy centerpiece that fills your home with warmth, comfort, and irresistible aroma.

Amy LaBelle's Prime Rib with Red Wine Gravy Recipe:

Ingredients for the Prime Rib:

• Rib roast 

• Winemaker’s Kitchen Steak Seasoning

Ingredients for the Red Wine Gravy:

• 2 cups Ribeye drippings 

• ½ cup LaBelle Winery Red Wine 

• 1 Tbsp minced thyme

• 1 Tbsp minced rosemary

• 1 clove minced garlic 

• ¼ cup All-purpose flour

• 1 Tbsp unsalted butter

• Salt and Pepper to taste

Cook Time and Temperature:

• The length of time to cook prime rib depends on how rare you want the meat.

• Start by cooking your prime rib at 500°F for 15 minutes and then lower the oven temperature to 325° F and cook for 10-12 min per pound for rare, or 13-14 min per pound for medium rare, or 14-15 min per pound for medium well.

• A meat thermometer is essential to ensure you cook it perfectly!

• Roast your prime rib until the thermometer registers:

  • 115-120˚F for rare

  • 125-130˚F for medium rare

  • 135-140° F for medium

  • 145-150 F° for medium well

    
    

    Please keep in mind the meat temperature will continue to rise 5-10 degrees when it’s resting out of the oven, so don’t over cook it.

Directions for Red Wine Gravy:

1. In a medium size saucepan add drippings, LaBelle Winery Red Wine, garlic and herbs. 

2. Allow mixture to boil on medium-high heat for 5 minutes or until alcohol has burned out. 

3. With a wire whisk add in flour and whisk until mixture thickens.

4. Once thickened add the butter, salt and pepper to taste.

Amy's Recipe Tips:

Bone-in prime rib roasts are typically more flavorful and cook better than boneless prime rib, but boneless will also work great! If you buy a bone-in prime rib, ask the butcher to cut the bone off and tie it to the roast for you. This way you can cook the bones with the meat: they make a nice rack for the meat to sit on, but then you can easily remove them before carving the roast. If using a boneless prime rib, you will want to set it on a rack to roast.