How to Cook Prime Rib with Red Wine Mushroom Gravy. This post could easily be entitled “How to Make Guests Happy” for this is what a great prime rib roast dinner does.
With the holidays coming up, perhaps eating prime rib would be a lovely way to celebrate.
How to Cook Prime Rib with Red Wine Gravy
- 1 prime rib roast (roasting time varies depending on the size of roast)
- 3-6 tablespoons olive or grapeseed oil
- Sea salt
- Coarse ground pepper
- 12 cloves fresh garlic
Most of the time a prime rib roast will already be tied; but, if not, then use cooking twine to tie around the roast to prevent the meat from pulling apart while roasting.
Place roast in a shallow roasting pan
Cut slits at about every inch across the top of the roast.
Rub olive oil into slits and all around the roast. Season well with salt, pepper.
Place few garlic cloves in each of the slits.
Allow the roast to sit for a couple of hours – long enough that it comes to room temperature. This will allow it to cook more evenly.
Preheat the oven to 450°F.
Place roast in the preheated oven for 20 minutes. This is why a shallow roasting pan is important. If we used a deeper pan, we wouldn’t get the lovely browning we need.
Lower temperature to 325°F for remaining cooking time.
Place prime rib on a platter to rest while you make the gravy.
Red Wine Mushroom Gravy
- 1/2 cup + 2 tablespoons fat from the prime rib (or butter)
- 1/2 medium yellow onion
- 1 cup sliced mushrooms
- 1/2 cup flour
- 3 cups prime rib juices – use all of the prime rib juices and then add broth to bring the total amount up to three cups
- 1 cup red wine
- 1 tablespoon Beef Better Than Bouillon
- Sea salt
- Pepper
- Fresh herbs (optional)
After the prime rib roast has been removed from the roasting pan, pour all the fats & juices into a fat separator
Place prime rib fat (or butter) back into the roasting pan, and place it over medium to medium-high heat.
Place onions into the pan. Cook until they are golden and translucent. After onions are cooked, stir in the mushrooms. Cook for about 4 more minutes.
Sprinkle in the flour and stir and cook for about three more minutes. This is called a roux. It won’t be pretty, it will look scruffy even but it will make an incredible gravy.
After flour is cooked, stir in the prime rib juice & broth, and wine. As the gravy comes to a boil, it will thicken into a beautiful gravy.
Stir in Better than Bouillon and season to your liking with salt and pepper. Chopped fresh herb leaves such as rosemary, thyme, and parsley can be nice as well.
Serve with potatoes and green beans, perhaps.