Napa Prime Rib


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Napa Prime Rib

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    Generous marbling makes this special-occasion beef roast a decadent centerpiece. Roasting the meat at high heat briefly and then finishing it on low creates a magnificent mouthwatering crust.

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    Servings and Ingredients

    Serves 8
    1(5 pound) bone-in beef rib roast*
    2 tbsp.Hy-Vee Select olive oil
    Hy-Vee kosher salt and Hy-Vee ground black pepper, to taste
    1(750 ml) bottle zinfandel or other fruity dry red wine, divided
    3 tbsp.Hy-Vee honey
    1 tbsp.Hy-Vee butter
    1 recipe Red Wine au Jus


    1. Rub roast with oil; season with salt and pepper. Place roast, bone-side down, in a shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Let stand at room temperature for 1 hour.
    2. Preheat the oven to 400 degrees. For glaze, in a medium saucepan boil 2 cups zinfandel for 15 minutes or until reduced to 1/2 cup. Stir in honey and butter. Simmer, uncovered, for 5 more minutes or until mixture coats the back of a spoon; set aside.
    3. Roast rib roast for 30 minutes. Reduce oven temperature to 325 degrees and cook 1 1/2 to 2 hours more for medium-rare (135 degrees) to medium (145 degrees). Baste with glaze every 10 minutes after roast reaches 100 degrees.
    4. Transfer roast to carving board; tent loosely with aluminum foil. Let stand for 15 to 20 minutes. (Temperature will continue to rise about 10 degrees to reach 145 degrees for medium-rare or 160 degrees for medium.)
    5. While roast is standing, prepare Red Wine au Jus. Carve roast and serve with au Jus.
    6. *Note: For easier carving, ask a butcher in the Hy-Vee meat department to cut the bones away from the roast and tie them back on with kitchen string. To serve, remove twine and bones before slicing.
    7. Red Wine au Jus: Remove all but 2 tablespoons drippings from roasting pan. Heat drippings in roasting pan over medium heat. Whisk in 2 tablespoons Hy-Vee all-purpose flour. Add 1/2 cup sliced shallots and cook for 1 minute, whisking constantly. Whisk in remaining zinfandel, 2 cups Hy-Vee beef stock and 1 sprig sage. Bring to a boil. Reduce heat to maintain a simmer and simmer, uncovered, for 8 minutes. Season to taste with Hy-Vee kosher salt and Hy-Vee ground black pepper.

    Nutrition facts


    940 Calories per serving

    Amounts Per Serving

    • Total Fat: 67g
    • Cholesterol: 195mg
    • Sodium: 290mg
    • Total Carbohydrates: 13g
    • Protein: 51g

    Daily Values

    Vitamin A 0%
    Vitamin C 2%
    Iron 30%
    Calcium 4%

    Recipe Source:

    Hy-Vee Seasons Holiday 2016