Holiday Prime Rib Recipe

Holiday Prime Rib Recipe

How To Make Holiday Prime Rib

Juicy, tender, and with a bold hint of liquor, this delicious prime rib recipe maximizes the flavors of a beef rib roast with a wine and dried cherry sauce.

Preparation: 30 minutes
Cooking: 2 hours 45 minutes
Rest Time: 30 minutes
Total: 3 hours 45 minutes



  • 4fresh rosemary sprigs,chopped
  • 4garlic cloves,chopped
  • 2tbspolive oil
  • 6lbbeef rib roast,standing
  • kosher salt and ground black pepper,to taste
  • 3carrots,chopped
  • 3celery ribs,chopped
  • 2small onions,chopped
  • 2cupsbeef broth,low-sodium
  • 2cupsCabernet Sauvignon wine
  • 4ozdried cherries
  • 2⅔tbspbutter,unsalted
  • 2tbspall-purpose flour,or as needed


  1. Preheat the oven to 325 degrees F.

  2. Mix the rosemary, garlic, and olive oil in a bowl. Rub the standing rib roast with mixture and season liberally with kosher salt and black pepper.

  3. Heat an 11-inch cast-iron skillet over medium-high heat until the skillet is very hot. Brown the standing rib roast on all sides for 3 to 5 minutes per side in the hot skillet. Remove the meat from the skillet.

  4. Cook and stir the carrots, celery, and onions in the hot skillet until slightly browned. Stir the beef broth into vegetables.

  5. Place the roast on top of the vegetables in the skillet.

  6. Roast the meat in the oven for about 2½ hours until an instant-read meat thermometer inserted into the middle reads 120 degrees F.

  7. Transfer the roast from the skillet to a serving platter, retaining pan drippings and vegetables. Let rest at least 30 minutes before slicing.

  8. About 15 minutes before serving, combine the red wine with the dried cherries in a saucepan over medium heat.

  9. Bring to a boil and reduce heat to low. Simmer for about 10 minutes, until the cherries have absorbed all the wine, while stirring occasionally Remove from the heat.

  10. Melt the butter in a separate saucepan over medium heat and whisk the flour into the hot butter to make a paste. Strain the reserved pan juices into the cherries using a fine mesh strainer. Bring the cherry sauce with pan juices to a boil.

  11. Stir the flour paste into the sauce, then reduce the heat to low, and simmer for about 5 minutes until thickened. Season sauce with salt and black pepper.

  12. Serve sauce with roast, and enjoy!


  • Calories: 1298.66kcal
  • Fat: 102.71g
  • Saturated Fat: 42.22g
  • Trans Fat: 0.16g
  • Monounsaturated Fat: 44.45g
  • Polyunsaturated Fat: 4.06g
  • Carbohydrates: 21.55g
  • Fiber: 2.38g
  • Sugar: 12.37g
  • Protein: 58.09g
  • Cholesterol: 251.71mg
  • Sodium: 1266.07mg
  • Calcium: 82.99mg
  • Potassium: 1316.58mg
  • Iron: 6.93mg
  • Vitamin A: 250.76µg
  • Vitamin C: 6.86mg
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