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Fred Simon’s Rib Roast Dubarry

This classic prime rib roast recipe is a favorite of the Simon family, 5th generation
family owners of Omaha Steaks.
Prep Time5 mins
Cook Time3 hrs
Marinating Time5 hrs
Total Time8 hrs 5 mins
Course: Main Course
Cuisine: American
Keyword: Prime Rib Roast
Servings: 6
Author: 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.