Prime Rib Recipe

Bring to temperature

Remove the 14 oz prime rib from the refrigerator 1–2 hours before cooking so it reaches near room temperature. Pat dry thoroughly with paper towels.

Preheat oven and prepare roast

Preheat the oven to 500°F (260°C). In a small bowl, combine kosher salt, black pepper, garlic powder, and chopped rosemary. Rub the roast all over with olive oil, then spread the softened butter evenly over the surface. Generously apply the salt-pepper-rosemary mixture, pressing it into the meat so it adheres.

Initial high-heat sear

Place the roast bone-side down (or fat cap up if boneless) on a rack in a shallow roasting pan. Roast at 500°F (260°C) for 12 minutes to develop a crust.

Lower temperature and finish cooking

Without opening the oven longer than necessary, reduce the oven temperature to 275°F (135°C). Continue roasting until the internal temperature reaches your target: 115–120°F (46–49°C) for rare, 120–125°F (49–52°C) for medium-rare. For a 14 oz queen cut, expect approximately 20–30 minutes at this temperature, but rely on an instant-read thermometer placed in the thickest part of the meat (not touching bone).

Tent and rest

Remove the roast from the oven when it reaches the target temp. Loosely tent it with foil and rest for 15–20 minutes. During resting the internal temperature will rise by 5–10°F (3–6°C) and juices will redistribute.

Carve and serve

Transfer the rested roast to a cutting board. Slice into 1/2-inch to 3/4-inch slices against the grain. Serve immediately with any accumulated pan juices or the optional au jus.

While the roast rests, make the au jus. Place the roasting pan with pan drippings over medium heat on the stovetop (or transfer drippings to a small saucepan). Add the red wine (if using) and simmer 1–2 minutes to deglaze the pan, scraping up browned bits. Add beef stock and thyme, bring to a gentle simmer and reduce slightly for 3–4 minutes to concentrate flavor.

Strain the jus through a fine-mesh sieve into a small bowl, pressing on solids to extract flavor. Skim off excess fat if desired, then whisk in the cold butter to give the sauce a glossy finish. Taste and season with salt and pepper if needed. Serve warm alongside sliced prime rib.