4 Charles Cut Recipe

Bring to room temperature

Remove the 4-lb prime rib from the refrigerator 2 hours before roasting to come to room temperature. Pat dry thoroughly with paper towels.

Preheat oven to 250°F (120°C). This low-and-slow start ensures even cooking.

In a small bowl, combine kosher salt, coarsely ground black pepper, garlic powder, and minced thyme. Rub the roast all over with olive oil, then coat evenly with the salt-pepper-herb mixture, pressing it into the surface.

Place the roast bone-side down or fat-side up on a rack set in a roasting pan. Insert a probe thermometer into the thickest part of the meat, not touching bone.

Roast at 250°F until the internal temperature reaches 115°F for medium-rare final temp (about 2 to 2.5 hours for 4 lbs; oven and roast vary). Remove roast from oven and tent lightly with foil. Increase oven temperature to 500°F (260°C).

When oven reaches 500°F, return roast uncovered and sear for 8–12 minutes until the crust is deeply browned and internal temp reaches 125–128°F (carryover will reach 130–135°F). Remove and let rest on a cutting board for 20 minutes before slicing.

While the roast cooks, make the Gorgonzola butter. In a bowl, beat the softened unsalted butter until smooth. Fold in crumbled Gorgonzola, minced garlic, lemon zest, and 1/2 teaspoon freshly ground black pepper. Mix until homogeneous but still slightly chunky from the cheese.

Shape the butter into a log on plastic wrap or place in a small container and refrigerate until needed. Bring to slightly soft (room temperature) before finishing the roast so it spreads easily.

In a small bowl combine prepared horseradish, sour cream, creme fraiche (or heavy cream), lemon juice, salt, and white or black pepper. Taste and adjust heat by adding more horseradish if desired. Chill until serving. This keeps the bright, sharp counterpoint to the rich beef.

If using raw beef bones, roast them at 425°F for 30–40 minutes until well browned. If you used the roast bones, reserve them from the roasting pan and brown any fond in the pan.

In a medium saucepan, melt 2 tablespoons unsalted butter over medium heat. Add the chopped shallot, chopped carrot, and celery and sweat until softened and beginning to brown, about 6–8 minutes.

Stir in tomato paste and cook 1–2 minutes until it darkens. Add the roasted bones (or pan fond), then deglaze with red wine, scraping up browned bits. Reduce wine by half.

Add beef stock, thyme sprigs, and bay leaf. Simmer gently, uncovered, for 25–30 minutes to concentrate flavors.

Strain the jus through a fine-mesh sieve into a clean saucepan, pressing solids to extract liquid. Skim any fat from the surface. Simmer again if you want a slightly thicker consistency, or reduce to about 1 to 1 1/4 cups.

Finish by whisking in 1 tablespoon cold unsalted butter off heat to give the jus a glossy sheen. Season with salt and freshly ground black pepper to taste. Keep warm until service.

After the roast has rested 20 minutes, slice into 1"–1.25" thick 'Charles cut' steaks (bone-in single portions).

Place a slice on a warm plate. Top each steak with a generous pat or smear of Gorgonzola butter so it melts over the warm meat.

Spoon warm natural beef jus alongside or partially over the sliced meat. Add a small dollop of chilled horseradish cream to the side or a thin swipe across the plate.

Finish with a light sprinkle of sea salt flakes and garnish with a fresh thyme sprig. Serve immediately.