Prime Rib with Red Wine and Shallots
- Pre-heat oven to 475°F (240°C). Pat roast dry with paper towel. Place in high-sided roasting pan bone side down. Brown roast in oven for 15 minutes
- Reduce temperature to 325°F (160°C) and roast for 11 to 12 min/ lb (25 to 27 minutes/kg) for medium-rare. Use a meat thermometer to check doneness. For medium-rare, aim for an internal temperature of 130° to 140°F(54° to 60°C). Place roast on a cutting board and tent with foil.
- Meanwhile, pour off excess fat from pan. Place pan over medium-high heat. Add garlic and shallots and sauté for 2 minutes. Add thyme and ½ cup (125 mL) of broth scraping to deglaze the pan. Cook until most of the broth has evaporated.
- In a small bowl, dissolve cornstarch with 2 tbsp. (30 mL) of broth; set aside. Add remaining broth to pan, simmer until reduced by half. Gradually stir in cornstarch mixture into broth and simmer until sauce coats the back of a spoon.
- Slice roast and serve with jus.
- Allow roast to come to room temperature for 1-hour prior to cooking.
- If desired, season the prime rib with salt before placing in oven.
Recipe Made With
Campbell's® 30% Less Sodium Beef Broth With Red Wine
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