Prime Rib with Pomegranate Gravy
A classic centerpiece for holiday feasts, juicy prime rib always makes a grand impression. Here we use a boneless rib-eye roast, an exceptionally tender cut with generous marbling and rich, beefy flavor. First it’s roasted in a very hot oven for 30 minutes so an appealing brown crust forms, then cooked low and slow to keep the meat moist. Our quick gravy incorporates the savory pan drippings and red wine along with pomegranate juice for a tangy punch.
Ingredients:
For the prime rib:
- 1 boneless rib-eye roast, 4 to 5 lb. (2 to 2.5 kg)
- Kosher salt and freshly ground pepper
- 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, at room temperature
For the pomegranate gravy:
- 6 Tbs. (3/4 stick) (3 oz./90 g) unsalted butter
- 1/4 cup (1 1/2 oz./45 g) plus 2 Tbs. all-purpose flour
- 1 1/4 cups (10 fl. oz./310 ml) beef stock, plus more as needed
- 1/2 cup (4 fl. oz./125 ml) pomegranate juice
- 1/4 cup (2 fl. oz./60 ml) dry red wine
- 4 fresh rosemary sprigs, plus more for garnish
- Kosher salt and freshly ground pepper
Small whole pomegranates for garnish
Directions:
Season the roast generously with salt and let stand at room temperature for 30 minutes. Place on a rack in a large roasting pan.
Rub the butter over the entire surface of the roast, then sprinkle with salt and pepper. Let stand at room temperature for 15 minutes more.
Meanwhile, preheat an oven to 500°F (260°C).
Transfer the pan to the oven and roast for 30 minutes. Reduce the oven temperature to 325°F (165°C) and continue roasting until an instant-read thermometer inserted into the center of the meat registers 130°F (54°C) for medium-rare, 50 to 60 minutes more.
Transfer the roast to a carving board, cover loosely with aluminum foil and let rest for 15 minutes before carving. Reserve the pan juices for the gravy.
Meanwhile, make the gravy: In a saucepan over medium heat, melt the butter. Add the flour and cook, whisking frequently, until a thick paste forms, about 3 minutes. Whisking constantly, slowly add the stock and pomegranate juice, then add the wine, pan juices from the roast and the rosemary sprigs. Bring to a simmer, then reduce the heat to medium-low and cook, whisking occasionally, until the gravy is thickened, about 5 minutes, adding more stock as needed to reach the desired consistency. Season to taste with salt and pepper. Remove the rosemary sprigs and discard. Transfer the gravy to a gravy boat.
Carve the roast into slices and arrange on a platter. Garnish the platter with rosemary sprigs and whole pomegranates. Serve immediately with the pomegranate gravy. Serves 6.
Williams Sonoma Test Kitchen
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