Aspen Ridge Natural Beef

Prime Rib with Cabernet Jus



  • 1 6-pound Aspen Ridge® boneless prime rib beef roast
  • 2 750-ml bottles Cabernet Sauvignon
  • 4 cups beef stock or canned broth
  • 2 cups ruby Port
  • 3 large garlic cloves, peeled
  • 1 large shallot, peeled, halved
  • 2 bay leaves
  • 3 teaspoons dried thyme
  • 4 large garlic cloves, pressed
  • fresh parsley sprigs

Check boxes to add ingredients to shopping list and choose an option below.


Nutrition Profile

Calories: 1,068.4, Total Fat: 63.2 g,Cholesterol: 225.0mg, Sodium: 1,228.9 mg, Potassium: 246.0 mg, Carbohydrates: 10.7 g, Protein: 59.7g


  1. Combine 1 teaspoon thyme with Cabernet, beef stock, Port, garlic, shallots, and bay leaves in large, non-aluminum saucepan. Boil until reduced to 2 cups, which takes about 1 hour. (Cabernet mixture can be prepared two days ahead. Cool, cover, and refrigerate.)
  2. Preheat oven to 450 F. Place beef, fat side up, in heavy 13x9x2-inch baking pan. Rub beef all over with pressed garlic and remaining 2 teaspoons thyme. Season beef generously with salt and pepper. Roast 1 hour. Tent beef with foil. Continue roasting until meat thermometer inserted into center registers 118 F for rare, about 35 minutes. Transfer to platter and let stand 20 minutes.
  3. Pour off all fat from roasting pan. Place pan over medium-high heat. Add Cabernet mixture to pan and bring to boil, scraping up any browned bits. Season to taste with salt and pepper. Pour jus into sauce boat. Garnish platter with parsley, if desired. Carve beef and serve, passing jus separately.

Learn how we use a natural process to produce natural beef.