Tested till perfect Roast Prime Rib with Rosemary Jus Lie

Roast Prime Rib with Rosemary Jus Lie

Roast prime rib of beef certainly speaks of a grand celebration. The simple, flavourful sauce of slightly thickened pan juices, or jus lie mixed with wine and stock adds a touch of sheer elegance. For a dramatic holiday presentation, choose a roast with at least three ribs.

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 11 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8 to 10


  • 2 tbsp 2tbspchopped fresh thyme, (or 2 tsp/10 mL dried)
  • 3 3cloves garlic, minced
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 pinch 1pinchcayenne pepper
  • 1 1prime rib premium oven roastprime rib premium oven roasts, (5 to 7 lb/2.2 to 3.15 kg)
  • 2 2oniononions, thickly sliced
  • 4 4Fresh rosemary sprigFresh rosemary sprigs, (or 1 tbsp/15 mL dried)
  • 1 cup 1cupdry red wine
  • 3/4 cup 3/4cupbeef stock
  • 2 tsp 2tspcornstarch
  • 2 tbsp 2tbspbutter
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On cutting board, mix thyme with garlic; sprinkle with salt. Holding knife blade at very low angle, rub many times to form smooth paste. Mix in pepper and cayenne; rub over roast. Wrap in plastic wrap and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Scatter onions and rosemary in greased roasting pan. Place roast, bone side down, on onion mixture. Roast in 325°F (160°C) oven until meat thermometer inserted in centre registers 140°F (60°C) for rare, 1-3/4 to 2 hours, or 150°F (65°C) for medium-rare, 2-1/4 to 2-1/2 hours, or to desired doneness. Transfer to cutting board or warmed platter; tent with foil and let stand for at least 10 minutes or for up to 30 minutes.

Meanwhile, skim fat from pan juices; place pan over high heat. Add wine; cook, scraping up any brown bits from bottom of pan, until reduced by half, about 3 minutes. In small bowl, whisk stock into cornstarch; whisk into pan and bring to boil. Boil for 1 minute; stir in butter. Strain into warmed gravy boat.

Slice bones off meat and separate each rib. Slice meat and arrange on platter along with ribs. Stir accumulated juices into sauce.

Nutritional Information Per each of 10 servings: about

cal 297 pro 32g total fat 15g sat. fat 7g
carb 3g fibre 0 chol 80mg sodium 276mg

% RDI:

calcium 2 iron 21 vit A 2 vit C 2
folate 5
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