Prime Rib Dinner Recipe

Bring to room temperature & preheat

Remove the prime rib from the refrigerator 2 to 3 hours before cooking so it comes to room temperature. This promotes even cooking. Preheat oven to 500°F (260°C).

Season roast

Pat the roast dry with paper towels. Rub olive oil evenly over the roast. Mix kosher salt, black pepper, garlic powder, and chopped rosemary in a small bowl. Generously rub the seasoning mixture over the entire surface of the roast, including between the ribs if exposed.

Initial high-heat sear in oven

Place the roast, bone-side down (rib bones acting as a natural rack), on a roasting pan fitted with a rack. Insert an oven-safe probe thermometer into the thickest part of the meat, away from bone. Roast at 500°F (260°C) for 15 minutes to develop a crust.

Lower temperature and finish roasting

Reduce oven temperature to 325°F (165°C) and continue roasting until internal temperature reaches: 115°F (46°C) for rare, 125°F (52°C) for medium-rare, or 135°F (57°C) for medium. As a guideline, plan for about 12–15 minutes per pound at 325°F after the initial sear, but rely on the thermometer for accuracy.

Rest the roast

Once the roast reaches your target internal temperature, remove it from the oven and transfer to a cutting board. Tent loosely with foil and rest for 20–30 minutes; carryover cooking will raise the internal temperature about 5–10°F and juices will redistribute.

Carve

Using a sharp carving knife, cut between the ribs to separate individual steaks or slice across the grain to desired thickness. Serve immediately with au jus and horseradish sauce.

While the roast is resting, place the roasting pan with drippings on the stovetop over medium heat (if using an oven-safe pan) or pour drippings into a saucepan, leaving behind excessive fat (spoon off or let sit and skim). Add the minced shallot and cook briefly until softened, about 1 minute.

Deglaze the pan with the red wine, scraping up browned bits from the bottom. Reduce by about half, 3–5 minutes, to concentrate flavor.

Add beef stock (or reserved drippings) and thyme sprigs and simmer gently for 6–8 minutes. Stir in Worcestershire sauce. Taste and adjust seasoning with salt and pepper as needed.

Strain the jus through a fine-mesh sieve into a serving jug. Swirl in 1 tablespoon butter if desired for a glossy finish. Keep warm until serving.

In a small bowl combine prepared horseradish, sour cream, Dijon mustard, lemon juice, salt, and black pepper. Mix until smooth and taste; add more horseradish if you like it spicier or more lemon to brighten. Chill until ready to serve. Bring to near room temperature before serving for best texture.

About 45 minutes before the roast is done, increase oven temperature for vegetables (if you plan to roast separately) to 400°F (200°C) or roast alongside the roast during the final hour at 325°F if you prefer a gentler roast. Toss potatoes and carrots with olive oil, thyme, salt, and pepper on a sheet pan in a single layer.

Roast at 400°F for 30–40 minutes, turning once, until golden and tender. If roasting at 325°F with the meat, expect 45–55 minutes. Test potatoes with a fork. Remove and keep warm until ready to serve.