Roast Prime Rib with White Wine Dripping Sauce


Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr

Appears in

Meat Manifesto

Meat Manifesto

By Andy Fenner

Published 2017

  • About

This might be the most theatrical recipe in this entire book. If you have occasion to impress, this is the go-to dish, with plenty of “wow” factor.

Prime rib is an extension of ribeye, but it’s from the animal’s forequarter, which means it’s pumped with flavour and also has an interesting texture (it’s such a large piece of meat, so there are four or five different textures in this one cut).

To earn yourself instant credibility, ask your butcher to “chine” the meat (remove the spine). This will make carving the rib at home much easier. Alternatively, do it yourself – it’s actually very easy. Depending on how many you’re feeding, ask for it to be cut with one, two, three or four ribs attached. To nail this dish, use a meat thermometer to tell when it’s cooked.