Garlic-Studded Oven Roast with Simple Pan Sauce

In this recipe, simple seasoning highlights the rich flavour of roast beef and adds depth to the simple pan gravy. The shape of the roast has as much to do with the cook time as the size and the cut. Our time-test results are based on a 3-rib roast that was about 7-in (18 cm) long x 6-in (15 cm) wide x 3-in (8 cm) deep. NOTE: ‘Time-to-cook’ figures are rough guidelines only as cook time is dependent on so many factors such as: oven and thermometer accuracy, starting temperature of roast, roast shape and cut. A good thermometer is one of your best kitchen investments
Yield 10 Servings Prep. Time 10 min Cooking Time 240 min Total Time 250 min


Here are the following ingredients:

  • 7 lb (3.15 kg) Beef Prime Rib Premium Oven Roast
  • 8 cloves garlic, cut into slivers
  • 2 tbsp (30 mL) Worcestershire sauce or grainy mustard
  • 1 tbsp (15 mL) olive oil
  • Simple Pan Gravy
  • ¼ cup (60 mL) red wine
  • 2 cups (500 mL) beef broth
  • 1 tbsp (15 mL) cornstarch mixed with 1 tbsp (15 mL) cold water (optional)
  • Salt and pepper
  • Whipping cream and/or balsamic or wine vinegar (optional)

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Cut shallow slits all over roast; insert garlic slivers into slits. Rub roast all over with Worcestershire sauce. Place roast, bones down, on rack in shallow roasting pan. Insert oven-safe meat thermometer into centre of roast. Oven-sear in preheated 450°F oven for 10 minutes. Reduce heat to 275°F; roast, uncovered, for about 3½ hours for medium-rare, removing from oven when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done). NOTE: See ‘AVERAGE ROAST COOKING TIMES’ chart below for timing estimates for all types and sizes of beef roasts.

  2. Transfer roast to cutting board, cover with foil and let rest for 15 minutes.

  3. Simple Pan Gravy: Meanwhile, place roasting pan with drippings on stove-top over medium-high heat; add wine, scraping up any browned bits from bottom of pan. Stir in beef broth and bring to a boil. Strain (if desired) and skim off any fat; return to pan. Thicken by boiling until broth reduces (an au jus-style sauce) OR, for a thickened gravy, whisk in cornstarch mixture and bring to a boil; boil for 2 to 3 minutes or until thickened and glossy. Season with salt and pepper to taste. Add splash of cream and/or balsamic or wine vinegar to taste, if desired.

  4. Carve roast across the grain into slices and serve with Simple Pan Gravy.

Roast Cooking Chart