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Prime rib is a holiday favorite in our family, and it's easier than it looks. A garlic and parsley paste seasons the roast from the inside out, and a Pomegranate Balsamic reduction turns the pan drippings into a bright, tangy sauce that balances the richness.
Pomegranate Glazed Prime Rib
Redstone Olive Oil, LLC
8-10
30 minutes
2 hours 30 minutes
American
Dinner
Prime rib is a holiday favorite in our family, and it's easier than it looks. A garlic and parsley paste seasons the roast from the inside out, and a Pomegranate Balsamic reduction turns the pan drippings into a bright, tangy sauce that balances the richness.
Ingredients
1 bone-in standing rib roast, about 8 pounds (4 ribs)
1/2 cup Redstone Pomegranate Balsamic Vinegar
2 tablespoons Redstone Garlic Olive Oil
1/2 cup finely minced fresh Italian parsley
8 cloves garlic, minced
1 tablespoon kosher salt, divided
Freshly ground black pepper
1 cup beef broth or water
3 dashes Worcestershire sauce
Directions
Let the roast stand at room temperature for 1 hour. Preheat the oven to 350°F.
In a small saucepan over medium-high heat, simmer the Pomegranate Balsamic until reduced to 1/4 cup, 5 to 7 minutes. Set aside.
Mix the parsley, garlic, 1/2 teaspoon salt and a generous amount of pepper into a paste.
With the tip of a sharp knife, cut 8 to 10 narrow slits about 1 1/2 inches deep across the roast. Press the parsley-garlic paste into the slits and spread any extra over the top.
Rub the roast all over with the Garlic Olive Oil and season with the remaining salt and more pepper.
Set the roast bone side down in a roasting pan. Roast for 15 minutes, then reduce the oven to 325°F.
Continue roasting 2 to 2 1/4 hours, until an instant-read thermometer in the center reads 120°F for rare, 125°F for medium-rare, or 130°F for medium.
Transfer to a cutting board, tent loosely with foil and rest 20 minutes. The temperature will rise another 5 to 10 degrees.
Pour off all but 2 teaspoons of fat from the pan. Set the pan over two burners on high heat, add the broth, and scrape up the browned bits. Boil until reduced to about 3/4 cup, 3 to 4 minutes.
Stir in 1 to 2 tablespoons of the balsamic reduction to taste, plus the Worcestershire. Keep warm.
Carve the roast, add any juices from the board to the sauce, and serve the sauce on the side with the remaining reduction for drizzling.
