Napa Prime Rib


Main Dish
Napa Prime Rib

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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
    Prime Rib
    1 (5-lbs.) bone-in beef rib roast
    2 tbsp. Gustare Vita olive oil
    Kosher salt
    Hy-Vee ground black pepper
    1 (750 ml) bottle zinfandel, or other fruity dry red wine, divided
    3 tbsp. Hy-Vee honey
    1 tbsp. Hy-Vee unsalted butter
    Red Wine au Jus
    2 tbsp. roast drippings
    2 tbsp. Hy-Vee all-purpose flour
    ½ c. shallots, thinly sliced
    2 c. Hy-Vee beef stock
    1 sprig(s) fresh sage

    Things To Grab

    • Shallow roasting pan with rack
    • Oven-proof meat thermometer
    • Medium saucepan
    • Whisk
    • Carving board
    • Aluminum foil


    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 130 degrees for medium-rare or 140 degrees for medium.)

    5. While roast is standing, prepare Red Wine au Jus: Heat 2 tablespoons drippings in roasting pan over medium heat. Whisk in flour. Add shallots and cook for 1 minute, whisking constantly. Whisk in remaining zinfandel, beef stock, and fresh sage sprig. Bring to a boil. Reduce heat to maintain a simmer and simmer, uncovered, for 8 minutes. Season to taste with kosher salt and black pepper. Carve roast and serve with au Jus.

    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