Prime Rib Roast

Treat the family to this holiday classic. This recipe is a simple, savory roast and includes instructions for a wine gravy to accompany it. Enjoy with whipped potatoes and roasted Brussels sprouts! First Alternative offers a number of delicious beef roast cuts, including both Bone-in and Boneless Rib Roast (also known as Prime Rib), Top Sirloin, Sirloin Tip, and New York roasts all from local, sustainably raised, grass-fed ranchers, Lonely Lane Farms.

Prime Rib
  • Fresh ground black pepper
  • 1 Tbsp wheat-free tamari
  • 1 Tbsp Worcestershire sauce
  • 1 ½ tsp dry mustard
  • 2 ½ - 3 lb beef rib roast, bone in
  • 1 yellow onion, peeled and sliced 1/8” thick

Wine Gravy

  • 2 ½ cups beef broth
  • ½ cup dry red wine
  • ¼ cup butter
  • ¼ cup flour

Roast Instructions:

Grind pepper over roast; press into meat. Mix tamari, Worcestershire sauce and dry mustard. Spread mixture over roast. Pack sliced onion on roast; hold in place with toothpicks, if needed. Place roast on rack in roasting pan. Roast at 450°F for 20 min. Reduce oven temperature to 325°F and roast 20 min. Reduce heat to 300°F and roast 20 min. more or until beef registers 115°F for rare in the center. Remove from oven, allow to stand 15 min. Slice and serve with Wine Gravy.

Gravy Instructions:
Bring beef stock and wine to boil in saucepan. Simmer, uncovered, until reduced to 2 cups. Add any pan drippings from rib roast, stir. Melt butter; stir flour into butter and cook 1 minute, or until bubbly. Add roux to broth, cooking and stirring until thickened. Add broth or water, as needed to reach desired consistency.