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  • 1 (5 lb.) Prime Rib Roast
  • 3 cups beef stock
  • 3 cups dry sherry
  • 1 cup dried montmorency cherries
  • 1 shallot minced
  • 1 garlic clove, crushed
  • 1 cup honey
  • 2 tbsp. sherry vinegar
  • 1 tbsp. neutral oil, like canola
  • salt and pepper
  • Source Customer Submission


Sweat the shallot and garlic in the oil and add two cups of the sherry and the cherries. Reduce by half and add two cups of the beef stock and reduce by half. Strain out the cherries, shallot and garlic and discard. Bring the liquid back to a boil and add the honey and vinegar and reduce by half. Season to taste, it should be both salty and sweet. Using a pastry brush or basting brush, apply the glaze liberally over the Prime Rib Roast and cook in a 450 degree oven for 20 minutes. Reduce the heat to 250 and continue cooking until an internal read thermometer reads 130 degrees, about two hours. Remove the roast from the oven and let rest 30 minutes before slicing. Degrease the pan, reserving the liquid and deglaze the pan over high heat with the remaining sherry and beef stock. Reduce by half and add reserved drippings.