Prime Rib Recipe

Bring roast to room temperature

Remove the prime rib from the refrigerator 2 to 3 hours before cooking (about 2 hours for a 5 lb roast) and place it on a tray. Leaving it uncovered or tented loosely with foil helps dry the surface for a better crust.

Preheat oven

Preheat the oven to 500°F (260°C). Position a rack in the lower third of the oven so the roast will sit above the drip pan.

Prepare seasoning rub

In a small bowl combine kosher salt, freshly ground black pepper, garlic powder, chopped rosemary, chopped thyme, and olive oil to form a paste. The mixture should be spreadable but not runny.

Truss and pat dry

If your roast is untrussed, tie the roast with kitchen twine every 1.5–2 inches to keep a uniform shape for even cooking. Pat the roast dry with paper towels to remove surface moisture.

Apply rub

Rub the herb-salt paste all over the exterior of the roast, pressing gently so it adheres. Be sure to cover the fat cap and exposed bones (if bone-in) for maximum flavor and crust formation.

Initial high-heat roast (sear)

Place the roast bone-side down or fat-side up on a rack in a roasting pan. Insert an oven-safe meat thermometer into the thickest part of the roast, not touching bone. Roast at 500°F (260°C) for 15 minutes to develop a deep crust.

Reduce heat and continue roasting

After 15 minutes, reduce oven temperature to 325°F (160°C). Continue roasting until the internal temperature reaches your desired doneness: 120–125°F (49–52°C) for rare, 130–135°F (54–57°C) for medium-rare. For a 5 lb prime rib, expect an additional 1 hour to 1 hour 15 minutes, but start checking at about 45–50 minutes. Rely on the thermometer, not time alone.

Rest the roast

When the roast reaches the target internal temperature, remove it from the oven and transfer to a cutting board. Tent loosely with foil and rest for 20–30 minutes. The internal temperature will rise ~5–10°F (3–6°C) during resting and juices will redistribute.

Carve

If bone-in and you prefer, remove the bones (slicing between them) before slicing the meat across the grain into slices about 3/8–1/2 inch thick. Serve immediately with au jus if desired.

Deglaze pan and make au jus

While the roast rests, place the roasting pan over medium heat on the stovetop (or transfer pan drippings to a medium saucepan). Add the red wine to deglaze, scraping up brown bits with a wooden spoon. Reduce by half (2–3 minutes). Add beef stock and bring to a gentle simmer for 5 minutes.

Finish and thicken (optional)

Whisk in unsalted butter to enrich the jus. If you prefer a slightly thicker sauce, mix the cornstarch with cold water to make a slurry, then whisk into the simmering jus a little at a time until the desired consistency is reached. Season with salt and pepper to taste.

Strain and serve

Strain the au jus through a fine-mesh sieve into a warmed gravy boat. Spoon some jus over carved prime rib slices and serve extra on the side.