Ingredients

1/2 cup red wine
2 tbsp ancho chili powder
1/4 cup espresso
1 tsp hot paprika
2 tsp dry mustard
2 tsp kosher salt
1 tsp ground black pepper
1 tsp ground roasted coriander
1/2 tsp garlic powder
1 1/2 tsp dried oregano
1 tsp ground ginger
2 cups beef broth
1/2 cup water
3 tbsp cornstarch
6 pounds prime rib

Ready In 840 Minutes

Servings: 8

Cooking Instructions

Step 1

To make the rub, combine the 1/2 cup red wine, ancho powder, ground espresso, paprika, dry mustard, salt, pepper, ground coriander, garlic powder, dried oregano, and dried ginger in a small bowl and whisk until they form a paste.
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Step 2

Place the roast in a large zipper food storage bag. Slather the roast with the paste. Press as much air as possible out of the bag and seal tight. Refrigerate overnight. The next day, let the roast come to room temperature for about an hour before roasting.

Step 3

Heat your oven to 450F.
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Step 4

Place your roast in a roasting pan on a rack, fat side up. Insert an oven thermometer into the thickest part, making sure that the tip is placed firmly into the meat, not in fat or against bone.Roast in your oven for 15 minutes.Reduce heat to 325F. Roast for about 2 more hours or until the thermometer reads 135-140 degrees for medium.
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Length: 15 minutes

Step 5

Transfer the roast to a platter and allow it to rest for 15 minutes before carving. To make the gravy, skim off the excess fat and then place your roasting pan over your stove burner.
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Length: 15 minutes

Step 6

Add 1/2 cup of red wine and 2 cups of beef broth and whisk over medium heat until it comes to a boil.
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Step 7

Whisk together 1/2 cup water and 3 tablespoons of cornstarch in a small bowl.
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Step 8

Add this mixture to the pan and whisk while the gravy thickens, about 5 minutes.Slice the roast and serve with the rich gravy.
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Length: 5 minutes