Prime Rib Recipe

Bring roast to room temperature

Remove the prime rib from the refrigerator 2 hours before roasting (for a 1–2 kg roast) so it comes closer to room temperature. Pat the roast dry with paper towels.

Preheat oven

Preheat the oven to 230°C (450°F). Position a rack in the lower third of the oven so the top of the roast will be centered.

Season roast

Generously season all surfaces of the roast with the kosher salt and the coarsely ground black pepper. If the roast has a thick fat cap, score the fat in a crosshatch pattern with short shallow cuts to help render flavor and allow seasoning to penetrate.

Make herb butter

While the oven preheats, in a small bowl combine the softened unsalted butter, minced garlic, chopped rosemary, thyme, parsley, lemon zest, ground mustard (if using), and the 1/4 tsp freshly ground black pepper. Mix until homogeneous.

Apply butter

Rub about two-thirds of the herb-garlic butter all over the fat and meat surfaces of the roast, pressing it into any scored lines. Reserve the remaining butter to finish after resting if desired.

Initial high-temperature sear

Place the roast bone-side down (if bone-in) on a shallow roasting rack set in a roasting pan. Insert an oven-safe meat thermometer into the thickest part of the roast, avoiding bone. Roast at 230°C (450°F) for 20–30 minutes to develop a brown crust.

Lower temperature and continue roasting

Lower the oven temperature to 160°C (325°F) and continue roasting until the internal temperature reaches your desired doneness: 50–52°C (122–125°F) for rare, 55–57°C (131–135°F) for medium-rare, 60–63°C (140–145°F) for medium. For a 1 kg roast expect roughly 45–75 minutes at the lower temperature after the initial sear depending on oven and roast shape; rely on the thermometer rather than time alone.

Check temperature carefully

Start checking temperature about 20 minutes before the estimated finish. Remember carryover cooking will raise the internal temperature about 5–7°C (9–13°F) while resting.

Rest the roast

When the roast is 5–7°C (9–13°F) below your target finished temperature, remove it from the oven, tent loosely with aluminum foil and let rest for 20–30 minutes. During resting, spread the reserved herb butter over the top so it melts into the crust and adds flavor.

Prepare au jus

While the roast rests, place the roasting pan with drippings on the stovetop over medium heat. Pour off any excess fat, leaving about 1 tablespoon. Add the red wine (if using) and scrape up browned bits with a wooden spoon. Reduce by half, then add the beef stock and simmer 3–5 minutes until slightly reduced. Strain the sauce into a small saucepan, whisk in 1 tablespoon of unsalted butter, and season to taste with salt and freshly ground black pepper. Keep warm.

Carve and serve

Transfer the rested roast to a cutting board. If bone-in, remove the bones by slicing between the ribs and set bones aside (they can be used for gravy or stock). Slice prime rib into 1–1.5 cm thick slices against the grain. Serve slices with warm au jus alongside.