Roast Prime Rib of Beef with a Rich Pan Sauce

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Roast Prime Rib of Beef with a Rich Pan Sauce Roast Prime Rib of Beef with a Rich Pan Sauce

Servings: 6
Prep Time: 15 min
Cook Time: 2 hours
Difficulty: Easy

Ingredients Add to grocery list

12 lb prime rib roast
2 tablespoons Paula Deen’s House Seasoning

For Pan Sauce:
2 cups beef stock or canned broth
Sprig of fresh thyme or 1/2 teaspoon of dried thyme
2 tablespoons Paula Deen Merlot Wine Steak Sauce
salt and pepper to taste





Preheat oven to 425 degrees.

Rub the roast with the Paula Deen House Seasoning. In a roasting pan, place the roast, fat side up, so the ribs act as a rack. Roast for 30 minutes and reduce heat to 350 degrees. Continue to roast for 2 hours or until the internal temperature on a meat thermometer registers your desired doneness. Transfer to platter and let rest for 15 minutes.

While roast is resting, prepare pan sauce. Skim off the fat from the pan drippings. place the roasting pan over medium heat and add the stock and thyme. Bring to a boil and simmer for 5 minutes.

Whisk in the Paula Deen Merlot Wine Steak Sauce. Salt and pepper to taste. Serve warm alongside the prime rib roast.

Note: Medium rare 140 degrees, Medium 150 degrees, Well Done 160 degrees

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Reader Comments:


Wish they would put your fresh vegetables back in the stores. Especially the Green Beans with New Potatoes. Was looking for your Prime Rib recipe that lets the meat rest in the oven for several hours. Have heard it is geat.

By Linda York on December 21, 2013


After having ham or turkey every x-mas we have decided to go with printed this yr for our dinner

By Gloria burt on November 29, 2013


Love you Paula!!! Can't wait for your new cookbook.

By Sydney on August 16, 2013


There seem to be a few errors with this. If you cook at 425 for 30 minutes , then 350 for 2 hours, the cook time would be 2 1/2 hours, not 2 hours. You also fail to mention that the temperature will continue to rise during the sit time after cooking. causing the roast to be more done than desired if this is not allowed for. Your temperatures versus degree of doneness also are 5 - 10 degrees warmer than most chefs and cook books state. I don't mean to sound so negative, but for someone who has spent a lot of money on a standing rib roast and has not done a large roast before or is not an experienced cook, these are important items.

By Glenn Albea on December 16, 2012



By ANGELA on May 10, 2012


I am going to try your recipe soon. Where can I get your steak sauce and seasoning locally? I also have type II diabetes. i hope you can give me some recipes and tips on how to deal with it.

By SANDY RUDOLPH on January 18, 2012


i am a fan of yours from the state of KY, (home of the fast women @ beautiful horses)love your receipes for prim rib--BUT--i make a whisky sauce for it==all is great.

By danny day on December 24, 2011


I was in a Pasadena hospital on Sunday, December 18 and I saw your family dinner with your darling family dressed as elves. I tried to find all the recipes in the computer but with no luck. I'm 71 years old and not very computer savvy. So please get someone to email me the recipes. I love you Paula, especially for all the wonderful things you do for the cute little boys of Bethesday Home. They were so wonderful singing Christmas carols that night. As I said, I was in the hospital and yall really perked an old girl up. Merry Christmas, Sarah Douglas, Burnet, Tx

By Sarah Douglas on December 23, 2011


thx for the recipe on how to cook prime rib!! im making a spiral ham n prime rib for christmas dinner n never made a prime rib before!! thx paula i love u ur the best cook in the whole world!!! i love me some southern cooking!!! im from the north minnesota but my man is from west virgina!! n i can cook up some food also!!! love u paula stay sweet as u r!! ur awesome!!! ur sons r very lucky to have u!!! u came a long way paula god bless u hun!!!! keep up the gd work!!! i told my daughter i wanted ur pots n pans for christmas 2 yrs ago i sure hope i get em this yr!!!! smile) my man is disabled so i cook alot for him!!

By pamela walters on December 14, 2011


I went to the butcher this morning to buy the prime rib roast and he cut me a 3 1/2lb piece, and it was a nice size - I find it hard to believe that a 12lb roast would feed only 6 people, is there a mistake with the 12lbs? P.s. I would also like to know where I can find the Paula Deen Seasoning and sauce? I looked at my local grocer, no dice....Let me know Pretty please and thank you! P.S.S. Paula you have not failed me yet! Every recipe of yours that I've tried has been the BEST! I heart Paula Deen - BIG Fan over here!!!

By S Huber on December 13, 2011


Hello Paula, I absolutely love your recipes and watch you everyday. What is so great about your recipes is that they are "HOME COOKED". My grandmother tought me the way of cooking and now I am teaching my 4 year old grandson the way of cooking. He has helped me cook right from picking berries for jam at age 2 to kneading bread at age 3. Now we looked up your prime rib recipe and now at age 4 he will be making a prime rib dinner for XMAS. Thanks for making him a child who could be one of the youngest chefs, and for making recipes that can be made by mom's, nannie's and children. We also use your cookware and I love it !!

By Lesa Walbridge on December 09, 2011



By alex suliven on November 27, 2011


hi Paula...I can do it, I can cook your recipes and I'm a guy!

By e gibson on September 26, 2011


Hi Paula, First of all, thank you for sharing your wonderful recipes. I had a foot surgery and I always watch your show on Food Network too, while recuperating here at home. Paula, where can I buy Paula Deen House Seasoning and Paula Deen Merlot Wine Steak Sauce? If I can't find it, what can I use for the rub and steak saucue for alternative? Also, I want to try your Ginger Biscuit Cake recipe. I want to check what you mean by "1/2 cup crystallized ginger, crushed". Thanks again, Paula.

By Maria on August 18, 2011


hi paula, really like your recipes, but i was wondering if you have any recipes for people that are lactose intolerent.I would really appericate it. Thank you very much.

By manella leahy on August 08, 2011


Hey Jody Schmitz! Yes, follow the recipe and check with a meat thermometer for your desired temperature/doneness.

By Libbie Summers on July 24, 2011


We recently enjoyed Prime rib with a horseradish sauce to put on it. how do I make that great tasting sauce to put on my prime rib?

By on July 18, 2011


By Anonymous on December 23, 2010


paul your the greastest cook I Like your recipes

By norma reyes on December 15, 2010


If I only cook a 5 lb roast - still the same time in oven until it heats the right internal temp?

By Jody Schmitz on December 13, 2010

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