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Up until recently, I didn’t know how to properly cook a prime rib roast. And with the holidays coming up, I figured I needed to get this recipe down and under my belt. My family and I are big meat lovers and, this year, we’re changing it up and will be serving this, along with the turkey, for Thanksgiving.
Heck, this prime rib roast may make another appearance at Christmas time too! Just look at this beauty.
The important part of the preparation is actually what you do before the roast even goes into the oven. Did you know it’s important to let your meat come to room temperature before cooking it? This is a really important step because it helps to relax the meat fibers, which will make for a more tender juicy roast. Try this the next time you make a roast!
Omaha Steaks has both a boneless Heart of Prime Rib Roast and a Bone-In Prime Rib Roast. In my opinion, you can’t go wrong with either one. Both are superior quality beef. Omaha Steaks’ Boneless Prime Rib Roast is tender, juicy and incredibly easy to prepare. We were blown away by the tenderness and taste. And because we are a family of four, we had some leftovers to re-heat and the prime rib roast tasted just as delicious a few days later.
So, think about this Prime Rib Roast for the holidays or even for an upcoming family gathering or special dinner. You, your family and your guests won’t be disappointed! This roast is unforgettable.
- 1 (4 lb.) Omaha Steaks Boneless Heart of Prime Rib Roast, defrosted
- kosher salt
- freshly cracked black pepper
- 1 tablespoon Worcestershire sauce
- ½ cup red wine (I used a Merlot)
- 1 cup beef broth
- Pat your prime rib roast dry using paper towels and place on a rack in a roasting pan or casserole baking dish. Let sit out on the counter for about 2 to 3 hours so the roast can come to room temperature.
- When ready, preheat your oven to 450 degrees. Season the prime rib roast generously with salt and pepper, on both sides and roast in the oven for about 20 minutes. After 20 minutes, reduce the temperature to 350 degrees and continue cooking for about one hour, or until a meat thermometer reads 130 degrees F.
- Remove from the oven and onto a cutting board or another dish and cover with aluminum foil and allow the roast to rest for about 20 minutes before slicing.
- Place the roasting pan on the stove over medium-low heat. Whisk in the Worcestershire sauce and the red wine and scrape up the browned bits at the bottom of pan. Turn up the heat to medium-high, pour in the beef broth, mix together and bring to a light boil. Reduce the heat back to low and let simmer for about 15 to 20 minutes, stirring occasionally, or until the sauce is reduced by half. Serve with the prime rib roast.
For the complete recipe card and full instructions, please visit SteakBytes.com.
Disclosure: This is a paid, sponsored post in partnership with Omaha Steaks. All opinions are 100% my own. Thank you for supporting me in working with the brands and products that I use and love.