Perfect Prime Rib: Fred Simon’s Rib Roast Dubarry
- by Omaha Steaks
- Last updated Mar 23, 2023
This classic prime rib roast recipe is a favorite of the Simon family, 5th generation family owners of Omaha Steaks. Rib Roast Dubarry has a smooth, rich, velvety flavor and every slice of beef is incredibly tender and juicy. This is a perfect recipe for a special occasion or holiday dinner the whole family will love.
Prepping the prime rib
The secret to an incredible roast is starting with aged-to-perfection, butcher-trimmed prime rib. Our prime ribs are hand-selected and trimmed by master butchers and aged 28+ days for maximum tenderness.
To get the rich, velvety flavors, marinate a completely thawed 4 lb bone-in prime rib roast in red wine, olive oil, garlic, mustard, and bay leaf for 5-12 hours. Turn occasionally to allow the flavors to fully immerse your roast in the marinade.
Cooking the prime rib
This recipe uses the sear and slow-roast method. The sear is important, because it gives the roast a nice crust and adds flavor. Before searing, pat the prime rib dry and lightly season with salt and pepper. Sear in a preheated skillet just 2-3 minutes per side or until well browned.
Next, preheat the oven to 250°F. On a baking rack, add aromatics, then place your prime rib bone side down and bake to your desired doneness using our roast cooking chart and guidelines below.
- Rare 120-130 °F
- Medium rare 130-140 °F
- Medium 140-150 °F
- Well done 160-170 °F
Remove your roast and let it rest 15-20 minutes under tented foil to allow the juices to redistribute. This will give you an incredibly tender and juicy prime rib in every bite. Use the remaining juice in the baking pan to whip up a rich sauce while your roast is resting. Serve with classic side dishes and a decadent dessert for an incredible holiday prime rib roast meal.
From our family to yours – Happy Holidays!
Fred Simon’s Rib Roast Dubarry
family owners of Omaha Steaks.
- 1 4 lb. prime rib roast Thawed
- 2 c. red wine
- ¼ c. olive oil
- 2 T. coarse ground mustard
- 3 cloves garlic minced
- 1 bay leaf
- 1 T. Kosher Salt
- 1 T. coarse ground pepper
- 2 T. high smoke point oil grapeseed, canola, duck fat
- 2 c. beef stock separated
- 1 c. red wine
- 3 T. Butter
- 1 onion quartered
- 4 carrots quartered
- 4 stalks celery quartered
- 1 head garlic halved
- 4 sprigs fresh thyme
- 2 sprigs rosemary
- Mix wine, olive oil, garlic, mustard and bay leaf in a large resalable bag. Add roast, seal and place in refrigerator to marinate for at least 5 hours or overnight, turning occasionally.
- Remove roast from marinade and pat dry. Season roast generously with salt and pepper.
- Preheat oven to 250⁰F.
- Preheat a large skillet to high. Add 2 T. oil. Place roast carefully in pan and sear until well browned on all sides. Set pan aside to make pan sauce in.
- Place aromatics on a roasting pan lined with foil. Place roast on top of aromatics bone side down. Add 1 c. beef stock to pan.
- Place in oven on center baking rack. Roast for 2 hours 15-2 hours 30 minutes for rare, 2 hours 30 – 2 hours 45 minutes for medium rare. Remove from oven. Place roast on cutting board. Tent with foil while preparing the sauce.
- Place any accumulated juices from roast in measuring cup. Add remaining beef stock to make 1 cup. Pour into pan used to sear roast. Turn heat on pan to medium high. Add wine and bring to a boil stirring occasionally, allow to reduce by half. Remove from heat and whisk in butter. Season to taste with salt and pepper.
- Carve roast and serve with sauce.
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