Bone-In Prime Rib

We’re going to need a bigger gravy boat! style Prime Rib (8 pound bone in) For approximately 5-10 people.

  • Prime Rib
  • 4 TBS Dry Cajun prime rib
  • 1 Tbs Rosemary
  • 1/8 cup red wine
  • 1/8 white wine
  • 1/8 cup water
  • 1/2 flour
  • 1 cup Beef broth


  1. Combine the Rosmary and Mangia Rub. Rub all over meat, but really layer it onto the fatty side of the Prime Rib.
  2. Put into a bake pan, pour about 1/8 cup red wine, 1/8 white wine, and 1/8 cup water into baking pan. Cook at 180 for about an hour, then raise the heat 20 degrees for each hour for 5-6 hours (check internal temp – get it to 160). Feel free to baste if you like, I do not.
  3. After you remove the Prime Rib from the heat, let it rest for at least 10 minutes (I like 20)
  4. Pour the liquid remnants of the pan into a sauce pan and heat on medium-heat while whisking. Add additional beef broth. Whisk in flour and keep whisking to prevent lumps. Set aside and let rest.
  5. Okay so here is the tricky part. You can serve them medium rare, but if your guests or family prefer a high serving temp, this can be done by submersing the sliced piece of meat in the sauce. +5 minutes for medium, +10 minutes for well
  6. The sauce should also be served as an au jus.

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