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Whole Roast Prime Rib of Beef

Whole Roast Prime Rib of Beef

This juicy Whole Roast Prime Rib of Beef is topeed with a red wine-based Jus, and is perfect for any special occassion.

  • Duration
  • Cook Time
  • Prep Time
  • 12-14Servings


Whole Roast Prime Rib of Beef

  • 3 medium-sized carrots, peeled and cut into 2-inch lengths
  • 2 medium-sized yellow onions, peeled and quartered
  • 1 (12 to 14-pound) bone-in, dry-aged beef roast with 6 ribs
  • Salt and freshly ground black pepper


  • ¾ cups dry red wine, such as cabernet sauvignon or syrah
  • 2 cups beef stock
  • Salt and freshly ground black pepper


1. Preheat the oven to 450°F. 

2. Place the carrots and onions in the bottom of a 9 by 13-inch shallow roasting pan and cover with 2 cups of water. Season the roast liberally with salt and pepper (that’s a nice way of saying season the heck out of it) and place it on top of the vegetables. Roast the meat in the oven for 30 minutes to give it a crisp outer crust.

3. After 30 minutes, lower the oven temperature to 275°F and continue to roast for about another 45 minutes, or until the internal temperature of the roast reaches 130°F, which will yield a nice, medium-rare center. If you prefer your meat medium, let it cook a little longer and remove it from the oven at an internal temperature of about 145°F. During the entire roasting process be sure to check the liquid level in the pan occasionally and add water, if necessary. You will need this liquid to make the jus.

4. When the roast is cooked to your liking, remove it from the pan and let it rest for 25 minutes before slicing. While the roast is cooling, finish the rest of the dishes.

5. To make the Jus: Strain the drippings from the roasting pan into a clean bowl, discarding the solids. Skim as much fat from the drippings as you can.

6. Place the same roasting pan on the stovetop over medium-high heat and return the skimmed drippings to the pan. Stir to deglaze and add in the wine and the beef stock. Bring to a boil and cook, stirring occasionally, until the liquid has reduced by one-third, about five minutes. Season with salt and pepper, and strain into a clean bowl.

7. When ready to serve, cut the meat in between the bones, slicing off six beautiful bone-in steaks. Serve with a generous portion of the jus.

Recipe posted with permission from Le Marais: A Rare Steakhouse - Well Done, by Mark Hennessey and Jose Mereilles