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Easy-to-make Prime Rib

Hands cutting a prime rib with a knife
Screenshot of "Un-Wine'd" season three episode 10.

This tender prime rib can be sliced into thick steaks or thin layers of meat. The recipe pairs well with Rappahannock Cellars’ Meritage and appears in this full episode of “ Un-Wine’d,” which airs Saturdays at 1:00 p.m. on VPM PBS.

Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. To discover more recipes seen on “Un-Wine’d," please click here.

What You’ll Need:

  • 6 lb bone-in prime rib roast
  • 1 lb carrots, chopped into 1 ½” pieces
  • 1 bunch celery. cut into 1 ½” length pieces
  • 1 large white onion, cut into 16 pieces
  • 1 tbsp. mixed salt and pepper (about half and half)
  • ½ lb butter
  • 1 tbsp. dry minced garlic

  • ½ tsp. Oregano
  • ½ tsp. Thyme
  • 1 tbsp dried chives
  • 1 tbsp. salt
  • 1 tsp. Pepper
  • 1 tbsp. fresh rosemary, chopped
  • Cooking pan
  • Small mixing bowl


Step 1: Preheat the oven to 450 F.

Step 2: Set up a roasting surface with the chopped carrots, celery, and onions. Pour the wine, coffee, and stock into the pan.

Step 3: Dry the meat thoroughly and rub on all sides with mixed salt and pepper.

Step 4: In a small bowl, mix together the remaining ingredients then spread on the non-bone side of the roast from the top of the roast to the bone end.

Step 5: Place in the hot oven for 20 minutes then reduce the oven to 325 F. Roast 15 minutes per pound then up to ½ hour until the roast registers 120 to 135 degrees depending on the desired doneness.

Remember the roast temperature will rise about 10 to 15 degrees while resting.

Step 6: Rest the roast 20 to 30 minutes before carving.

Step 7: Drain the liquid into a gravy separator and settle while resting the roast.

Step 8: Separate and pour off the au jus/juice from the butter/fat and thicken the jus if desired with a cornstarch slurry or roux.

Step 9: Slice the roast and serve with au jus or gravy and horseradish sauce.

Serves 8