Primerib Recipe

Bring roast to room temperature

Remove the prime rib from the refrigerator 2 hours before cooking (minimum 1 hour for up to 3 lb; for a 5 lb roast allow 2 hours). Pat dry thoroughly with paper towels.

Preheat oven

Preheat oven to 450°F (230°C). Position a rack in the center of the oven. Place a roasting rack in a shallow roasting pan.

Prepare herb-garlic rub

In a small bowl combine the minced garlic, chopped rosemary, chopped thyme, softened butter and olive oil to make a paste. Season the paste with 2 tablespoons kosher salt and 1 tablespoon freshly ground black pepper and mix well.

Season the roast

Brush the entire surface of the roast with the herb-garlic butter paste, working it into any crevices and across the fat cap. If roast has a bone side, rub some paste between the bones and meat. Sprinkle remaining 1 tablespoon kosher salt and 1 tablespoon pepper evenly over the outside.

Roast high heat

Place the roast, fat-side up, on the roasting rack. Roast at 450°F (230°C) for 15 minutes to develop a flavorful crust.

Reduce heat and continue roasting

Without opening the oven door more than necessary, reduce oven temperature to 325°F (160°C). Roast until internal temperature reaches desired doneness: 115°F (46°C) for rare, 125°F (52°C) for medium-rare, 135°F (57°C) for medium. For a 5 lb prime rib this will take approximately 1 hour to 1 hour 30 minutes after the high-heat sear—start checking with an instant-read thermometer at about 45 minutes into the lower-temperature phase.

Rest the roast

Remove roast from oven when it reads 5°F (3°C) below your target temperature (carryover will raise it while resting). Transfer to a cutting board, tent loosely with foil, and rest for 20–30 minutes. Resting allows juices to redistribute and yields a more even slice.

Carve

If bone-in, remove bones by slicing along them and set the bones aside (they can be used for stock). Slice roast across the grain into 3/4-inch thick pieces (adjust thickness to preference). Wipe any excess fat from the slices if desired.

Collect pan drippings

While the roast rests, pour off any excess fat from the roasting pan leaving about 1 tablespoon of browned drippings and fond on the pan surface.

Sauté shallot

Place the roasting pan (or a medium saucepan) over medium heat on the stovetop. Add the minced shallot and cook 1–2 minutes until softened and fragrant, scraping up browned bits (fond) from the pan.

Deglaze

Add the red wine to the pan (or skip wine and use extra stock). Bring to a simmer and reduce by about half, 3–5 minutes, scraping the bottom to lift any stuck bits.

Add stock and thyme

Stir in the beef stock and add the thyme sprig. Bring to a simmer and reduce gently for 6–8 minutes until slightly concentrated. Taste and season with salt and pepper.

Finish sauce

Remove thyme sprig. Off the heat, whisk in the cold tablespoon of butter to lend gloss and roundness to the jus. If the sauce needs smoothing, strain through a fine-mesh sieve into a small gravy boat or sauce bowl.

Serve

Spoon a small amount of au jus over sliced prime rib or serve alongside for dipping.

Arrange slices on a warmed platter. Sprinkle with a pinch of coarse sea salt and chopped parsley. Serve immediately with au jus and any desired sides (roasted potatoes, creamed spinach, Yorkshire puddings).