Prime Rib with Cabernet Jus Recipe

Name: Prime Rib with Cabernet Jus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 750-ml bottles Cabernet Sauvignon; 4 cups beef stock or canned broth; 2 cups ruby Port; 3 large garlic cloves, peeled; 1 large shallot, peeled, halved; 2 bay leaves; 3 teaspoons dried thyme; 1 6-pound boneless prime rib beef roast; 4 large garlic cloves, pressed; Fresh parsley sprigs

Servings: persons

1
Combine first 6 ingredients and 1 teaspoon thyme in large non-aluminum saucepan.
2
Boil until reduced to 2 cups, about 1 hour.
3
(Cabernet mixture can be prepared 2 days ahead.
4
Cool, cover and refrigerate.)
5
Preheat oven to 450F.
6
Place beef, fat side up, in heavy 13x9x2-inch baking pan.
7
Rub beef all over with pressed garlic and remaining 2 teaspoons thyme.
8
Season beef generously with salt and pepper.
9
Roast 1 hour.
10
Tent beef with foil.
11
Continue roasting until meat thermometer inserted into center registers 118F for rare, about 35 minutes.
12
Transfer to platter and let stand 20 minutes.
13
Pour off all fat from roasting pan.
14
Place pan over medium-high heat.
15
Add Cabernet mixture to pan and bring to boil, scraping up any browned bits.
16
Season to taste with salt and pepper.
17
Pour jus into sauce boat.
18
Garnish platter with parsley, if desired.
19
Carve beef and serve, passing jus separately.

341

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 750-ml bottles Cabernet Sauvignon, 4 cups beef stock or canned broth, 2 cups ruby Port, 3 large garlic cloves, peeled, and more.

Yes, Prime Rib with Cabernet Jus falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Prime Rib with Cabernet Jus

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions