A rubdown with butter and herbs and slow roasting result in a wonderfully juicy roast plus drippings that lead to a dark, rich red-wine gravy. This gluten free dinner recipe, from our book-club buddy Tara Brooke, calls for fresh herbs, but dried work, too. When figuring out how big a roast to buy, consider that one rib feeds two people (a four-rib roast serves eight).
Prime Rib Roast with Red-Wine Gravy Gluten-Free Recipe
FOR THE ROAST:
- 1 (8-pound) bone-in prime rib roast, with its fat cap, sliced partially from the bone, tied
- 1 tablespoon kosher salt
- 8 tablespoons (4 ounces/1 stick) salted butter, at room temperature
- 1 tablespoon fresh minced rosemary
- 1 tablespoon fresh minced thyme
- 1 tablespoon fresh minced basil
- 1 tablespoon fresh minced oregano
- 1 tablespoon freshly ground pepper
- 3 cloves garlic, crushed
FOR THE GRAVY:
- 1/2 cup red wine
- 4 tablespoons (2 ounces/1/2 stick) salted butter, at room temperature
- 1/2 cup gluten-free flour (we like Bob’s Red Mill Gluten Free 1-to-1 Baking Flour)
- 2 cups gluten-free beef broth Kosher salt
Preheat the oven to 500°F. Put the prime rib in a roasting pan bone-side down, rub all over with the salt, and let sit at room temperature for 1 hour. Blot with a paper towel to remove any moisture.
In a small bowl, combine the butter, rosemary, thyme, basil, oregano, pepper, and crushed garlic. Massage the herb butter all over the prime rib, then roast in a roasting pan, bone-side down, for 15 minutes. Lower the temperature to 325°F and continue to cook for 2 hours or until a meat thermometer inserted into the center of the meat reads 120°F. Transfer the meat to a cutting board and let rest for 15 minutes (it will warm to 130°F while resting).
Meanwhile, make the gravy: Place the roasting pan on the stovetop over medium heat, add the red wine, and stir for a few minutes, loosening any brown bits stuck to the bottom of the pan. In a small bowl, mix together the butter and the flour until combined. Add half of the butter-flour mixture to the pan and whisk until dissolved and well combined. Slowly add the broth and stir until the gravy thickens to your desired consistency, adding the remaining butter-flour mixture halfway through. Season to taste with salt.
Slice the meat and arrange it on a platter, transfer the gravy to a gravy boat, and serve.
Photography Craig Lee