Prime Rib with Cabernet Sauvignon

This month Fred Recommends Prime Rib for dinner accompanied by a bottle of our Weibel Family Cabernet Sauvignon!ūüć∑ View Fred’s favorite recipe below and stop in the tasting room to pick up a few bottles or click here to purchase online!


For the Roast:

  • 7¬†lb¬†beef prime rib (bone-in),¬†boned and tied
  • 3 1/2¬†tsp¬†sea salt,¬†divided
  • 1/2¬†Tbsp¬†black pepper,¬†freshly ground
  • 1¬†tsp¬†fresh rosemary leaves, minced,¬†from 1 sprig or 1/2 tsp dried rosemary
  • 1/2¬†tsp¬†fresh thyme leaves, mnced,¬†from 1-2 sprigs, or 1/4 tsp dried thyme
  • 6¬†garlic cloves,¬†finely chopped
  • 3¬†Tbsp¬†olive oil


How to Make Prime Rib:

  1. Sprinkle meat all over with 2 tsp salt, cover loosely with plastic wrap and let it rest at room temperature for 3 hours to come to room temperature (it will bake more uniformly). Then preheat Oven to 500ňöF with rack in the lower third of the oven.
  2. Make your Prime Rib rub: In a small bowl, stir together: 1/2 Tbsp salt, 1/2 Tbsp black pepper, 1 tsp minced rosemary, 1/2 tsp minced thyme leaves, chopped garlic, and 3 Tbsp olive oil.
  3. Lightly pat the roast dry with a paper towel then rub all over top and sides with garlic rub. Place into a roasting pan bone-side-down and put a meat thermometer into the thickest portion of the meat. Bake at 500ňöF for 15 minutes.
  1. Reduce heat to 325ňöF and continue baking following these guidelines: 10-12 min per pound for rare, or 13-14 min per pound for medium rare, and 14-15 min per pound for medium. Roast until the thermometer registers: 120ňöF for rare, 130ňöF for medium rare, 140 for Medium, 150 for medium well.* This 7 lb roast baked at 500ňöF for 15 minutes then at 325ňöF for 1 hr 30 minutes for medium doneness.
  2. Transfer to a cutting board, tent loosely with foil and rest 30 minutes before carving. Remove string and rack of ribs then slice to desired thickness.

Recipe Notes

*Meat internal temp will continue to rise 5-10 degrees even after it’s out of the oven so don’t over-bake.

Recipe Courtesy of Natasha Kravchuk

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