Prime Rib Junior Cut Recipe
Make Prime Rib Junior Cut Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Prime Rib
Au Jus (pan sauce)
Method
Prime Rib
- 1
Bring to temperature
Remove the prime rib from the refrigerator and let sit, uncovered, at room temperature for 60–90 minutes so the interior comes closer to room temperature. This promotes even cooking.
- 2
Preheat oven
Preheat the oven to 450°F (230°C). Position a rack in the center of the oven.
- 3
Prepare roast
Pat the roast dry with paper towels. Rub the surface with 1 tablespoon olive oil to help seasonings adhere.
- 4
Season
In a small bowl combine 2 tbs kosher salt, 2 tsp coarsely ground black pepper, 1 tsp garlic powder and 1 tbs chopped rosemary. Rub the seasoning mixture evenly over all exposed surfaces of the roast, pressing lightly so it adheres. If roast has bone side down, season that side as well.
- 5
Initial high-heat sear
Place the roast, fat side up, on a rack set inside a shallow roasting pan. Insert an oven-safe instant-read thermometer into the thickest part of the meat, avoiding bone. Roast at 450°F (230°C) for 15 minutes to develop a crust.
- 6
Reduce heat and roast to temperature
After 15 minutes, reduce oven temperature to 325°F (165°C) without opening the oven door. Continue roasting until the internal temperature reaches desired doneness: 115–120°F for rare, 125–130°F for medium-rare, 135–140°F for medium. For a 3 lb junior cut expect roughly 25–35 minutes after the initial high-heat period for medium-rare; use thermometer rather than time alone.
- 7
Rest
Remove roast from oven when it reaches target temperature. Transfer to a cutting board, tent loosely with foil, and rest for 20–25 minutes. Carryover cooking will raise the temperature a few degrees and juices will redistribute.
- 8
Slice and serve
Carve between the ribs (or slice across the grain if boneless) into 1/2–3/4-inch thick slices. Serve immediately with au jus.
Au Jus (pan sauce)
- 9
- 10
Deglaze
Place the roasting pan over two burners set to medium heat (or transfer fond to a medium sauté pan). Add 1 tablespoon red wine (or 1 tablespoon beef stock if not using wine) and scrape the browned bits with a wooden spoon to deglaze the pan.
- 11
Make au jus
Add 1 cup beef stock to the pan and bring to a gentle simmer. Stir in reserved 2 tablespoons pan drippings and 1 teaspoon fresh thyme (or 1/2 tsp dried). Simmer 4–6 minutes to concentrate flavor. Taste and season with up to 1 tsp salt and 1 tsp coarsely ground black pepper as needed. Swirl in 1 teaspoon unsalted butter at the end for sheen and rounded flavor.
- 12
Strain (optional)
If you prefer a clear jus, strain the sauce through a fine-mesh sieve into a warmed gravy boat or small bowl. Keep warm until serving.
- 13
Serve
Serve au jus alongside sliced prime rib for dipping.