Roast Prime Rib Of Beef Recipe

Bring roast to room temperature

Remove the prime rib from the refrigerator 2 to 3 hours before roasting so it comes to room temperature. Pat the roast dry with paper towels.

Prepare seasoning paste

In a small bowl combine minced garlic, chopped rosemary, chopped thyme, olive oil and freshly ground black pepper. Rub this mixture all over the exterior of the roast, including between bones and fat cap.

Make salt crust

If using the salt crust technique, combine fine sea salt with egg whites and 1 tsp freshly ground pepper in a bowl until mixture holds together when pressed. Press the salt mixture over the entire surface of the seasoned roast in an even 1/4–1/2 inch layer, leaving the bone ends exposed to help identify doneness.

Alternative without crust

If not using the salt crust, simply sprinkle kosher salt (1 1/4 cups) evenly over the roast and rub in to coat the exterior.

Preheat oven

Preheat oven to 475°F (245°C). Position an oven rack in the lower third of the oven so the roast sits in the center of the heat.

Initial high-heat sear

Place the roast, bone-side down (fat cap up), on a roasting rack set in a shallow roasting pan. Roast at 475°F (245°C) for 20 minutes to develop a crust.

Lower temperature and continue roasting

Reduce oven temperature to 325°F (160°C). Continue roasting until internal temperature reaches your target: 115°F (46°C) for rare after resting, 125°F (52°C) for medium-rare after resting, or 135°F (57°C) for medium after resting. For a 5 kg 6-rib roast, expect roughly 2 to 2 1/2 hours from start to finish after the initial sear, but rely on a probe thermometer inserted into the center of the roast (not touching bone).

Rest the roast

Remove roast from oven when it reaches 10°F (6°C) below target final temperature. Tent loosely with foil and let rest on a cutting board for 30 to 45 minutes. During resting the internal temp will rise the final 10°F (6°C) and juices will redistribute.

Remove salt crust and carve

If salt crust was used, gently crack and brush off the crust. Trim any excess salt. Carve between the ribs to produce generous slices, or slice against the grain for boneless portions.

Roast bones (can be done while beef rests)

Preheat oven to 425°F (220°C). Spread beef bones in a roasting pan and roast 25–35 minutes until deeply browned. Transfer bones to a large stockpot.

Sauté aromatics

In the same roasting pan or a skillet, melt butter over medium heat. Add chopped onion, carrot and celery and sauté until caramelized, about 8–10 minutes. Stir in tomato paste and cook 2–3 minutes until it darkens slightly.

Deglaze and simmer

Pour in red wine to deglaze, scraping up browned bits. Reduce by half (3–5 minutes). Transfer wine and vegetables to the stockpot with roasted bones. Add beef stock, bay leaf, thyme sprigs and pepper. Bring to a simmer, then reduce heat and gently simmer uncovered for 45–60 minutes, skimming surface as needed.

Strain and reduce

Strain the jus through a fine-mesh sieve into a clean saucepan, pressing solids to extract flavor. Discard solids. Simmer strained liquid over medium heat until reduced to about 2 to 3 cups and slightly glossy (10–20 minutes). Taste and season with salt and pepper as needed. Keep warm until serving.

Combine and chill

In a bowl combine prepared horseradish, sour cream, mayonnaise, lemon juice, Dijon mustard, salt and pepper. Mix until smooth and taste—adjust horseradish for heat and lemon/salt for brightness. Chill at least 30 minutes to let flavors meld. Serve cold alongside sliced prime rib.