Roast Prime Rib of Beef with Burgundy Sauce

An elegant main course, perfect for holiday dining. This unusual preparation always ensures a succulent, juicy, rare roast beef.


3-rib standing rib roast, room temperature
Burgundy Sauce:
4 tablespoons red wine vinegar
4 tablespoons butter
2 cups Burgundy wine
2 cups beef stock


Be sure roast is at room temperature before beginning. Preheat oven to 450°.

Place beef in a roasting pan. Do not add water or salt. Cook uncovered 45 minutes leaving door CLOSED the entire 45 minutes. Turn off heat. Leave roast in oven, still keeping DOOR CLOSED, for 2 hours. Remove roast and set-aside until ready to serve. (Do not refrigerate.)

When ready to serve, season beef with salt and pepper. Place in a pre-heated 350° oven. For rare beef, roast 30 minutes. Remove from oven and slice. Drizzle Burgundy sauce over beef. Pass remaining sauce.

For medium, roast an additional 15-20 minutes. To test, meat thermometer should read 140-150°.

Burgundy Sauce:
In a small heavy saucepan, bring all ingredients to a boil, stirring until honey is dissolved. Boil until mixture is reduced to about 2 cups, stirring often.

Serves: 6

golden blossom honey product