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very easy
Prep Time
10 mins
Total Time
3 h 15 m
10, plus leftovers


10 lb
prime rib roast
4.5 kg
2 tbsp
mixed-colour peppercorns, crushed
30 mL
2 tsp
kosher salt
10 mL
shallots, peeled
heads garlic, unpeeled, tops trimmed
1 cup
reduced sodium beef broth
250 mL
1 cup
dry red wine
250 mL


Step 1

Preheat oven to 425°F (220°C). Pat roast dry with paper towel and season with crushed peppercorns and salt. Transfer to roasting pan fitted with rack. Cook roast 30 min. Reduce temperature to 300°F (150°C). Add shallots and garlic to roasting pan. Roast 2 to 2 1/2 hr., until thermometer inserted in centre registers 145°F (63°C) for medium-rare. Transfer roast to cutting board. Cover loosely with foil and rest 25 to 30 min.

Step 2

Meanwhile remove garlic from pan. Squeeze out garlic cloves into bowl (discard skins). Set aside. Skim excess fat from roasting pan. Transfer pan, with shallots, to stove top over medium heat. Stir broth and wine into pan drippings and shallots. Bring to a boil. Stir in garlic. Simmer until sauce reduces by half. Transfer to blender and puree until smooth.

Step 3

Slice roast and serve with gravy.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics Main Dish Nut Free Party

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/10 of the recipe):
58 g
Saturated Fat:
24 g
7 g
1 g
2 g
170 mg
51 g
620 mg
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