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Prime Rib with Beef Gravy

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  • Level: Easy
  • Total: 3 hr 15 min (includes standing time)
  • Active: 30 min
  • Yield: 6 to 8 servings
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Prime Rib:

One 6- to 7-pound bone-in prime rib (to make slicing easy, ask your butcher to cut the bones from the meat, then tie them back onto the roast)

3 cloves garlic, sliced 

1/4 cup kosher salt 

2 tablespoons coarsely ground black pepper 


1/4 cup all-purpose flour

3 cups low-sodium beef stock 

1 tablespoon Dijon mustard 

A few sprigs fresh thyme

A few sprigs fresh rosemary 

1 clove garlic, smashed 

1 tablespoon sherry vinegar or red wine vinegar 


  1. For the prime rib: Use the tip of a knife to make slits in the fat of the prime rib and stuff with slices of garlic. In a small bowl, mix the salt and pepper. Create a crust of salt and pepper all over the meat. Let stand at room temperature for 30 minutes.
  2. Preheat the oven to 450 degrees F. Put the prime rib on a rack in a roasting pan.
  3. Roast the meat for 10 minutes at this temperature, then turn the oven down to 350 degrees F. Roast until the meat registers 120 degrees F on an internal meat thermometer for a medium-rare roast, 1 hour 30 minutes to 1 hour 45 minutes (about 15 minutes per pound). Remove the meat to a cutting board, loosely tent with foil and let stand 20 minutes. 
  4. For the gravy: In the meantime, pour off most of the fat from the roasting pan, leaving about 1/4 cup. Put the roasting pan on top of the stove over medium heat. Whisk the flour into the fat and cook for 2 to 3 minutes. Vigorously whisk in the beef stock and mustard. Add the thyme, rosemary and garlic. Bring to a low boil, then reduce the heat to a simmer. Cook, whisking, until the mixture begins to thicken. Add the sherry vinegar and cook 1 more minute. Transfer to a serving dish. 
  5. Remove the ties from the prime rib. Slice the prime rib and bones and serve with the gravy.