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Nutrition Facts
Serving Size 153 g
(Approx. 6 Servings)
Amount Per Serving
Calories 460 Calories From Fat 310
% Daily Value*
Total Fat 34 g 52%
Saturated Fat 12 g 60%
Trans Fat 0.0 g
Cholesterol 130 mg 43%
Sodium 930 mg 39%
Total Carbohydrate 0 g 0%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 36 g
Vitamin A 0% Iron 8%
Vitamin C 0% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Prime Rib Roast with Burgundy Mushroom Sauce
Prep Time
20 minutes
Cook Time
1 h 15 m
Total Time
1 h 35 m
6  People


Recipe makes 6 Servings

8 slices thick cut bacon, (about 6 ounces)
4 Lb bone-in prime rib roast, (2 bones)
2 Tsp kosher salt
1 Tsp black pepper, coarsely ground
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Preheat oven to 375ºF.
Heat a large ovenproof skillet on medium-high. Add bacon and fry until crisp. Set bacon aside for another use.
Leave 3 tablespoons of rendered bacon fat in pan. Reserve remaining drippings for another use (see Skillet Yorkshire Pudding recipe on
Season roast generously with salt and pepper on all sides then sear very well in hot skillet. Deglaze pan with wine and scrape brown bits from the bottom.
Place roast in oven and cook to an internal temperature of 130ºF (you must have a meat thermometer to check this). Depending on size and temperature of roast at start of preparation, the cook time should be from 40 to 60 minutes.
Place roast on serving platter and cover loosely with foil. Allow to rest 20 to 25 minutes before serving.
Chef's Note: Serve with Burgundy Mushroom Sauce and Yorkshire Pudding (see


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