Usda Prime Rib Of Beef Recipe

Trim and season

Remove roast from refrigerator 2 hours before cooking to bring to near room temperature. Pat dry with paper towels. Rub the roast with olive oil, then sprinkle the kosher salt evenly over the surface, massaging it into the meat. Grind fresh black pepper over the roast. Tuck smashed garlic cloves and rosemary sprigs between bones and meat where possible to impart aromatics.

Dry brine (optional, but recommended)

If time allows, after salting, place the roast uncovered on a rack set over a tray in the refrigerator for 12–24 hours to dry-brine. If doing the immediate cook, proceed without the long brine.

Preheat oven

Preheat oven to 225°F (107°C) for a low-and-slow initial roast that yields even medium-rare doneness. Position a rack in the middle of the oven.

Roast slowly

Place the roast bone-side down on a rack in a roasting pan. Insert an instant-read or leave-in probe thermometer into the thickest part of the eye of the roast, avoiding bone. Roast at 225°F until internal temperature reaches 115°F for rare, 120°F for medium-rare, about 2 to 3 hours for a 5-lb roast (time will vary). Aim for 10–12°F below final target to allow for sear at high heat.

Salt crust application (optional step for extra crust)

While roast is cooking or after the slow roast before the high-heat sear, combine coarse kosher salt, egg whites, and cold water to form a damp, sand-like paste. Pat a thin layer of the salt paste over the exposed meat surface (not the bones) to create a flavorful crust. Be careful not to cover bones or any fat cap too thickly; this is optional but recommended for a pronounced crust.

High-heat sear

Once the roast reaches the target low-roast temperature (see above), increase oven temperature to 500°F (260°C) or set to broil. Return the roast to the oven and sear for 8–12 minutes until a deep brown crust forms and internal temperature reaches 125–130°F for medium-rare (or 120–125°F for rare). Watch closely to avoid burning the salt crust.

Rest and carve

Remove the roast from the oven and transfer to a cutting board. Tent loosely with foil and rest for 20–30 minutes; carryover will raise the temperature by 5–10°F. Carve between the bones into individual ribs or slice the rib roast into 1/2-inch thick slices. Reserve pan juices for jus.

While the roast is resting (or earlier while the roast is cooking), make the jus. Preheat a medium sauté pan over medium-high heat. If you used rib trimmings or bones, place them in the pan and brown on all sides, about 6–8 minutes, to develop fond. Add chopped carrot, celery and quartered onion and continue to brown for 4–5 minutes until vegetables color.

Stir in tomato paste and cook 1–2 minutes to caramelize. Deglaze the pan with red wine (if using), scraping up browned bits, and reduce by half. Add beef stock and bay leaf and thyme sprigs. Bring to a simmer and reduce gently until the sauce is flavorful and lightly thickened, about 15–25 minutes. Skim fat and foam as needed.

Strain the jus through a fine-mesh sieve set over a bowl, pressing solids to extract liquid. Return strained liquid to a small saucepan and simmer until you have about 1 to 1 1/2 cups concentrated jus. Swirl in unsalted butter off the heat to add sheen and season with salt and black pepper to taste.

Keep the jus warm until serving. Spoon a small amount over carved beef or serve in a gravy boat.

Combine prepared horseradish, sour cream, crème fraîche (or mayonnaise), lemon juice, Dijon mustard, kosher salt and black pepper in a small bowl. Whisk until smooth and homogeneous. Taste and adjust heat by adding more horseradish or balancing with more crème fraîche if too sharp.

Chill the horseradish cream for at least 30 minutes to allow flavors to meld. Bring to cool room temperature before serving alongside carved prime rib.