Step 1

Unwrap your prime rib. Place it on a cookie sheet, ribs down and let air dry for 1-2 days.

Step 2

Pre-heat your oven to 225F.

Step 3

Place the roast in an oven proof dish (it will need to withstand 500F at one point) and place it in the 225F oven.

Step 4

If you have a thermometer with a remote probe place it in the centre of the roast. If you don't then start checking internal temp after 2 hours. You are shooting for 125F internal temperature.

Step 5

When you get to 125F remove the roast from the oven. Let your roast rest for 30-60 minutes while your oven heats to 500F.

Step 6

While your oven is heating start preparing your gravy.

Step 7

Add the red wine to a saucepan and simmer briskly until reduced by half. Add your stock and reduce slightly.

Step 8

After the roast has rested for 30-60 minutes return it to the oven and blast it for 10 minutes to brown and crisp up.

Step 9

Remove from oven and remove roast from the pan. Spoon off all but 2-4 Tbsp of beef fat.

Step 10

Place pan on medium low heat. Add half as much flour as you left fat in the pan. If you have 2 Tbsp of fat, add one Tbsp of flour. Make a roux by stirring the flour and fat together. Cook, stirring constantly for about 1 minute. Add the warm stock/red wine mixture slowly, stirring constantly. Bring to a simmer. Adjust seasoning.

Step 11

Carve the bones out of the prime rib and cut into slices across the grain. Serve with gravy.