Prime Rib Recipe

Bring roast to room temperature

Remove the prime rib from the refrigerator 2 to 3 hours before cooking (about 70°F/21°C target). Pat dry with paper towels.

Season roast

In a small bowl combine kosher salt (reserve separate portion for salt crust if desired), black pepper, garlic powder, chopped rosemary and thyme. Rub the roast all over with olive oil, then apply the seasoning mixture, pressing to adhere. Set on a rack in a roasting pan, fat cap up.

Make salt paste

In a bowl combine fine sea salt (2 cups) with water and egg whites. Mix with a fork until a damp, moldable paste forms. If using reserved kosher salt for initial seasoning, use the separate salt only for the paste now.

Apply crust

Mound the salt paste around and over the roast, leaving the top exposed slightly if you prefer some direct browning; alternatively fully cover the sides and top leaving only bone tips exposed. The crust should be roughly 1/2–1 inch thick where covering meat. Chill briefly 15 minutes to set if the paste is too loose.

Preheat oven

Preheat oven to 475°F (245°C). Position rack low enough to accommodate the roast with salt crust and allow even heat circulation.

Initial high-heat roast

Place the roasting pan with the crusted roast on the middle rack and roast at 475°F (245°C) for 20 minutes to develop an exterior sear.

Lower temperature and continue roasting

Reduce oven temperature to 325°F (165°C) and continue roasting until internal temperature (measured in the center of the roast between bones and fat) reaches 120°F (49°C) for rare, 125°F (52°C) for medium-rare, or 135°F (57°C) for medium. For a 6-lb bone-in prime rib, expect approximately 12–15 minutes per pound after the initial sear (about 1 hour 15 minutes total depending on oven and roast). Start checking with a probe thermometer at about 50 minutes into the low-temperature phase.

Remove and rest

When roast reaches target internal temperature, remove from oven and transfer to a cutting board. Crack and remove the salt crust (use back of a spoon or small mallet). Tent loosely with foil and rest for 20–25 minutes; carryover cooking will raise temperature a few degrees and juices will redistribute.

Optional final sear

If you prefer a deeply browned exterior: after removing the salt crust and resting briefly, heat neutral oil in a large heavy skillet over medium-high heat until shimmering and sear the fat cap and exposed surfaces 30–60 seconds per side to deepen color. Wipe pan quickly with paper towel before making jus, reserving any browned bits for the jus.

Roast bones and aromatics

While the roast rests (or earlier, if you prefer), preheat a second oven or use a broiler. Spread beef bones or trimming, carrot, onion and celery on a rimmed sheet pan. Roast at 425°F (220°C) or under broiler until well browned, about 25–35 minutes, turning once. Scrape browned bits into a saucepan.

Deglaze and reduce

Transfer roasted bones and vegetables to a large saucepan. Add tomato paste and cook 2 minutes, stirring. Pour in red wine and scrape any fond from the pan; simmer until wine is reduced by half, about 5–8 minutes.

Simmer with stock

Add beef stock, bay leaf and peppercorns. Bring to a simmer, then reduce heat and simmer gently for 30–45 minutes to concentrate flavors. Skim foam occasionally.

Strain and finish

Strain the jus through a fine-mesh sieve into a clean saucepan, pressing solids to extract flavor. Skim any fat from the surface, then reduce over medium heat until the jus coats the back of a spoon (about 10–15 minutes). Whisk in cold cubed unsalted butter to enrich and slightly thicken the sauce. Season to taste with salt. Keep warm until service.

Combine ingredients

In a bowl combine prepared horseradish, sour cream, creme fraiche (or mayonnaise), lemon juice and Dijon mustard. Stir until smooth.

Season and chill

Season with salt and black pepper to taste. Chill in the refrigerator at least 30 minutes to allow flavors to meld. Taste again before serving and adjust horseradish/spice level as desired.

After the roast has rested, use a sharp carving knife to cut the roast into slices between the ribs (for bone-in presentation remove bones first if desired) or slice crosswise to desired thickness (typically 1/2 to 1 inch). Arrange slices on a warmed platter.

Serve each portion with a spoonful of natural beef jus alongside and a dollop of horseradish cream. Garnish with chopped fresh parsley if desired.