Paula Deen Roast Prime Rib of Beef with a Rich Pan Sauce starts with a 12 pound bone-in roast rubbed in House Seasoning. It slow roasts for three hours, feeds 12, and belongs at the center of a Christmas dinner or holiday table. Southern families save this one for when every seat is filled and the occasion calls for beef.
The pan sauce is what makes this recipe worth following to the letter. Paula skims the fat from the drippings, adds beef stock and fresh thyme, then whisks in her Merlot Wine Steak Sauce. Those drippings carry all the flavor from the roast, and pouring them down the drain means serving dry slices.
Pull the roast from the fridge 30 minutes before cooking so it reaches room temperature. Use a meat thermometer to decide when it is done instead of relying on the clock. The roast keeps cooking during its 15 minute rest, so pull it a few degrees early.
Paula Deen Roast Prime Rib of Beef with a Rich Pan Sauce
Course: DinnerCuisine: American, SouthernDifficulty: Medium12
servings15
minutes2
hours45
minutes650
kcalA slow roasted 12 pound bone-in prime rib crusted in House Seasoning, seared at high heat, then finished low for a tender center and a rich pan sauce from the drippings.
Ingredients
12 lb prime rib roast
2 tablespoons Paula Deen’s House Seasoning
2 cups beef stock or canned broth
1 sprig fresh thyme or 1/2 teaspoon of dried thyme
2 tablespoons Paula Deen Merlot Wine Steak Sauce
salt, to taste
Black pepper, to taste
Directions
- Preheat: Preheat oven to 425 °F.
- Season and roast: Rub the roast with the Paula Deen House Seasoning. In a roasting pan, place the roast, fat side up, so the ribs act as a rack. Roast for 30 minutes and reduce heat to 350 °F. Continue to roast for 2 hours or until the internal temperature on a meat thermometer registers your desired doneness. Transfer to platter and let rest for 15 minutes.
- Make the pan sauce: While roast is resting, prepare pan sauce. Skim off the fat from the pan drippings. place the roasting pan over medium heat and add the stock and thyme. Bring to a boil and simmer for 5 minutes.
- Finish the sauce: Whisk in the Paula Deen Merlot Wine Steak Sauce. Salt and pepper to taste. Serve warm alongside the prime rib roast.
FAQs
Can I use a different steak sauce if I cannot find Paula Deen’s Merlot Wine Steak Sauce?
A.1. or any bottled steak sauce with a wine base will work. The flavor will be slightly different but still good. Avoid sweet barbecue sauce, which turns the pan sauce sticky instead of savory.
How long does leftover prime rib keep in the fridge?
Tightly wrapped in foil or plastic, it stays good for 3 to 4 days. Reheat slices in a 250 degree oven with a splash of beef broth so they do not dry out. Microwaving works in a pinch but tends to make the meat rubbery.
Can I season the roast the night before?
You can, and it helps the seasoning soak in deeper. Pat the roast dry, rub it with the House Seasoning, and leave it uncovered on a rack in the fridge overnight. The surface dries out slightly, which gives you a better crust.
Why does the recipe start at 425 degrees before dropping to 350?
The high heat sears the outside and builds a crust in the first 30 minutes. Dropping to 350 lets the inside cook slowly and evenly without burning the exterior. Skipping the high start means a pale outside with no browning.
What internal temperature should I pull the roast at?
Paula lists medium rare at 140 degrees, medium at 150, and well done at 160. Pull it about 5 degrees below your target because the temperature climbs during the 15 minute rest. For medium rare, take it out around 135.
