By Grocery List Plus Editorial Staff | Published on October 4, 2026
Serves 12
2104 cal · 210 min
Roast Prime Ribs of Beef
Recipe GLPR23d89ddec7283f
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Average rating: 4.3 (1)
A classic, elegant roast prime rib that achieves a beautiful crust on the exterior while maintaining a rosy, tender center. The beef is rubbed with rosemary, olive oil, and rock salt, then roasted with vegetables and white wine to create a rich jus. Perfect for special occasions and feeds a crowd. Traditional cooking method in a hot wood-burning oven is recommended, though a conventional oven works well too.
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Ingredients
1 roast Prime rib roast, fully trimmed and frenched (about 14-16 lbs)
6 sprigs Fresh rosemary sprigs
3 tbsp Olive oil
Freshly ground black pepper
2 tbsp Rock salt
2 large Onions, peeled and cut into large chunks
2 large Carrots, peeled and cut into large chunks
1 whole Leek, cleaned and cut into large chunks
5 clove Garlic cloves, peeled and smashed
16 fl oz Dry white wine
Directions
If roasting in a wood-burning oven, build and ignite the fire approximately 1 hour before cooking so the oven walls reach the desired high temperature. For a conventional oven, preheat to 450°F (232°C).
Prepare the roast by frenching the bones, removing any remaining excess fat, and tying securely with kitchen string. Tuck fresh rosemary sprigs underneath the string and between the bones.
Coat the entire roast evenly with olive oil, then season generously with freshly ground black pepper and rock salt on all sides, pressing the seasonings firmly into the meat.
Place the roast bone-side down on a heavy roasting pan and transfer to the oven. In a wood-burning oven, position near the hot embers; in a conventional oven, place in the center rack.
After 20 minutes, carefully turn and roll the roast to sear it on all sides. Cover loosely with aluminum foil to prevent excessive browning while roasting continues.
After approximately 1 hour of roasting, add the onions, carrots, leek chunks, and smashed garlic to the pan around the roast. Pour the white wine into the bottom of the pan. Flip the roast back onto its ribs and return to the oven.
Continue roasting for approximately 2.5 hours more, or until the roast reaches an internal temperature of 145°F (54°C) at the thickest part for medium-rare. The exterior should be well-browned and caramelized while the center remains rosy and tender. In a wood-burning oven, add wood as needed to maintain steady heat.
Remove the roast from the oven and transfer to a cutting board or serving platter. Allow to rest for 15-20 minutes. Skim excess fat from the pan juices, strain the vegetables if desired, and serve the pan jus as gravy alongside the sliced prime rib.
Comments
Prime rib is expensive — expect $12–15 per pound, running $60–90 for a bone-in cut suitable for 12 servings — which drives the cost to $5–7.50 per serving before sides, a real splurge rather than weeknight fare. The ingredient list is available everywhere Charlotte shops carry meat (Harris Teeter, Publix, Kroger, Walmart all stock prime rib), though you may need to order ahead for a large cut. The stated 210 minutes understates reality: add 20–30 minutes for tempering the meat to room temperature and resting after roasting, so plan for three and a half hours total. This is a same-day, one-shot meal — leftovers reheat unevenly — and it demands a proper oven and a meat thermometer to land medium-rare at a crowded table, but the payoff for a special occasion or holiday is genuine.
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