Prime Rib with Red Wine and Shallot Jus

Prime Rib with Red Wine and Shallot Jus
Prep Time
10 min
Cook Time
2h 30 min
6 servings

Tip: By changing the proportions of red wine to beef stock, you can change how pronounced the wine flavor is. More wine will give you a more distinct wine flavor, less will emphasize the natural beef flavor.

Tip: For a heartier, more intense sauce, remove the bones from the roast after cooking and leave them in the pan while the sauce reduces. For a more refined presentation, pass the sauce through a fine mesh sieve, then spoon over meat.

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(4-5 lbs/1.8-2.3 kg) standing rib roast - 3 bone minimum
cloves garlic, smashed
shallots, chopped
sprigs thyme
cup (125 mL) full bodied, dry red wine - Cabernet Sauvignon or Merlot
Tbsp (15 mL) cornstarch
cup (60 mL) warm water
carton (480 mL) CAMPBELL'S® Stock First™ Beef Stock


Step 1

Cook roast in a roasting pan at 350ºF (180ºC) until just before desired doneness, approximately 2 hours Remove roast from oven and rest, covered; on a carving board or serving platter.

Step 2

While the roast is resting, pour off excess fat from roasting pan and place over medium-high heat. Add garlic and shallots and sauté 1-2 minutes.

Step 3

Add thyme and red wine to deglaze pan, scraping up any browned bits from bottom of pan and simmer until wine is almost cooked dry.

Step 4

In bowl, dissolve the corn starch into the warm water. Add beef stock to the pan and simmer until reduced by half. Gradually add corn starch mixture, an ounce or two at a time, until sauce reaches a slightly thickened consistency; it should just coat the back of a spoon.

Step 5

Slice roast and serve with red wine and shallot jus.

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