13oz Prime Rib Recipe

Bring roast to room temperature

Remove the 13 oz (approximately 0.8125 kg) prime rib from the refrigerator 1 to 2 hours before cooking so it comes to room temperature. Pat dry thoroughly with paper towels.

Prepare oven and seasoning

Preheat oven to 450°F (230°C). In a small bowl, combine olive oil and softened butter to make a paste. Stir in coarse kosher salt, freshly ground black pepper, garlic powder, chopped rosemary, and chopped thyme until evenly mixed.

Season the roast

Rub the oil-butter-herb mixture all over the surface of the roast, covering all sides. If the roast has a fat cap, rub some seasoning into the fat as well. Place the roast, fat side up, on a rack in a shallow roasting pan. Tuck bones (if bone-in) under to form an even shape, or tie with kitchen twine if needed to maintain shape.

Sear / initial high heat

Place the roast in the preheated 450°F (230°C) oven and roast at this high temperature for 15 minutes to develop a crust. This initial sear helps caramelize the exterior.

Lower temperature and continue roasting

After 15 minutes, reduce oven temperature to 325°F (165°C). Roast until internal temperature reaches desired doneness: about 115°F (46°C) for rare, 125°F (52°C) for medium-rare, 135°F (57°C) for medium. For a 13 oz roast (small portion), this may take approximately 20–30 additional minutes depending on oven and roast shape. Begin checking internal temperature with an instant-read thermometer after 15 minutes at the lower temperature.

Rest the roast

Remove the roast from the oven when it is 5–7°F (3–4°C) below your target final temperature (carryover will raise it slightly). Tent loosely with foil and rest for 15–20 minutes. During resting the internal temperature will rise a few degrees and the juices will redistribute.

Carve and serve

If bone-in, remove bones or carve slices parallel to the bones. Slice prime rib into 3/4"–1" (2–2.5 cm) thick slices against the grain for tender servings. Serve immediately with pan juices or au jus (see below).

Collect pan drippings

While the roast rests, place the roasting pan with any drippings on the stovetop over medium heat. If there is a lot of fat, spoon off excess fat leaving 1–2 tablespoons.

Deglaze the pan

Add red wine (if using) to the hot pan and scrape up browned bits with a wooden spoon. Let the wine reduce by half, about 1–2 minutes. Add beef stock and bring to a simmer for 2–3 minutes to concentrate flavor.

Optional thickening

If you prefer a slightly thicker jus, mix arrowroot or cornstarch with cold water to make a slurry. Whisk the slurry into the simmering liquid a little at a time until the desired consistency is reached. Season to taste with salt and pepper.

Strain and serve

Strain the jus through a fine-mesh sieve into a gravy boat or small saucepan to remove solids. Spoon over sliced prime rib or serve alongside.