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Millstreet Local Prime Rib Roast with Red Wine Sauce

Millstreet Local Prime Rib Roast with Red Wine Sauce

Let's get ready for the holidays, shall we? 

This prime rib roast with red wine sauce is the perfect dish to elevate any holiday menu. It's simple and straightforward but also elegant enough that it won't disappoint even the most discerning guest. 

Millstreet Local Prime Rib Roast with Red Wine Sauce 


  •  8 lb standing rib roast / prime rib – SGC# 979125

  • 1 onion , unpeeled, quartered (brown, yellow, white) – SGC# 191965

  • 1 head of garlic , unpeeled, halved horizontally – SGC# 192922 

  • 5 sprigs thyme – SGC# 193482

  • 3 sprigs rosemary – SGC# 193474


  • 10 tbsp unsalted butter , softened – SGC# 

  • 5 garlic cloves , minced – SGC# 192922 

  • 2 tsp finely chopped fresh rosemary (or 1 tsp dried) – SGC# 193474

  • 2 tsp finely chopped fresh thyme (or 1 tsp dried) – SGC# 193482

  • 2 tsp salt – SGC# 052100 

  • 1 tsp black pepper – SGC# 169540 


  • 1 1/2 cups beef broth/stock  – SGC# 540128

  • 2 1/2 cups dry red wine

  • 1 tbsp cornflour/cornstarch  – SGC# 428201



  1. Preheat oven to 240°C/460°F (220°C fan). Adjust shelf so beef will be sitting in the middle of the oven. 

  1. Garlic Herb Butter: Mix together. 

  1. Roasting bed: Place onion, garlic and herbs in a heavy based oven proof skillet (or use a roasting pan). 

  1. Slather 1: Spread a thin layer of butter on the underside of the beef (ie the bone side). Place beef on onion etc, butter side down. Spread about 2/3 of the butter on the top and sides (reserve some for Slather 2). 

  1. Hot oven: Roast 20 minutes. 

  1. Slather 2: Remove, spread over remaining butter. Turn oven down to 120°C/250°F (100°C fan). 

  1. Slow roast: Roast for a further 1 1/2 hours, basting every 30 minutes with the juices in the pan, until the internal temperature is 50°C/122°F in the centre (for medium rare, Note 4). Start checking the internal temp early. 

  1. Rest: Transfer beef to plate. Rest for 20 – 30 minutes. 


  1. Place skillet with onion and garlic left in it on the stove over high heat. Add wine and beef stock, rapidly simmer for 10 minutes until it reduces by 2/3 or so, down to 1 1/2 cups or liquid. 

  1. Lower heat to medium. Mix corn flour with 2 tbsp water. Drizzle in half and stir. Sauce will thicken in 1 minute or so. Add more corn flour water mixture if you want it thicker. 

  1. Strain into bowl, pour into sauce jug