Peapod Secret Butcher's Prime Rib


  • 1 (5-6 lbs) prime rib
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1 tsp coarse ground black pepper
  • 1 Tbsp garlic salt
  • 1/2 tsp oregano
  • 2 cups beef broth
  • 1 cup red wine
  • 2 shallots, finely chopped


Preheat oven to 500° F.

Rub prime rib with olive oil.

Combine all spices in a bowl; apply liberally to surface of roast. Place in oven, then immediately turn heat down to 325° F. Bake 17-20 minutes per pound or until internal temperature reaches 130°s; F for medium-rare.

Remove beef from pan, cover with foil tent to keep warm.

Place pan on stove top and de-fat juices. Add broth, wine and shallots; simmer over low heat until reduced by half. Serve au jus alongside carved roast.

Makes 6 to 8

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