20oz Angus Prime Rib Recipe

Bring roast to room temperature

Remove the 20 oz Angus prime rib from the refrigerator 1 to 2 hours before cooking and place on a tray. Pat dry thoroughly with paper towels. Bringing the meat to near room temperature ensures even cooking.

Preheat oven and prepare rub

Preheat the oven to 450°F (230°C). In a small bowl, combine kosher salt, black pepper, garlic powder, onion powder, chopped rosemary and thyme. Add olive oil and the room-temperature butter and mix to form a slightly paste-like rub.

Season roast

Rub the herb-butter mixture evenly over the entire surface of the roast, making sure to cover all exposed meat and crevices. Reserve any excess rub for basting if desired.

Initial sear roast in oven

Place the roast bone-side down (bones or fat cap down) on a rack in a shallow roasting pan. Roast at 450°F (230°C) for 15 minutes to create an initial crust.

Reduce temperature and continue roasting

After 15 minutes, reduce the oven temperature to 325°F (160°C). Continue roasting until internal temperature reaches your target: 120°F (49°C) for rare, 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium. For a 20 oz roast, plan approximately 20–28 minutes at 325°F after the sear depending on desired doneness. Check temperature with an instant-read thermometer inserted into the thickest part, not touching bone.

Rest the roast

When the roast reaches 5–10°F below target (carryover will increase temp), remove from oven and transfer to a cutting board. Tent loosely with foil and rest 15–20 minutes. While resting, the internal temperature will rise a few degrees and juices will redistribute.

Carve and serve

After resting, slice the prime rib across the grain into 3/4–1 inch thick slices. Arrange on warm plates, spoon some pan jus over slices or serve jus on the side. Sprinkle chopped parsley if using and serve with horseradish and vegetables.

While the roast rests, prepare the pan jus. Place the roasting pan with drippings on the stove over medium heat (if using an ovenproof pan) or transfer drippings to a medium skillet, leaving behind any burnt bits. Add the minced shallot and smashed garlic clove and cook 1–2 minutes until fragrant (do not brown).

Deglaze the pan with the dry red wine (if using), scraping the browned bits from the bottom with a wooden spoon. Reduce wine by about half, 2–3 minutes. If not using wine, skip to adding stock.

Add beef stock and the thyme sprig. Bring to a gentle simmer and reduce until slightly thickened, about 6–8 minutes. Taste and season with 1/4 tsp salt and 1/4 tsp black pepper, adjusting to preference.

Strain the jus through a fine-mesh sieve into a small saucepan, pressing on solids to extract flavor. Discard solids. Whisk in 1 tablespoon of cold unsalted butter off the heat to add sheen and roundness to the sauce. Keep warm until serving.

Plate the sliced prime rib with steamed or roasted vegetables. Spoon a little pan jus over the meat or serve on the side. Add a dollop of horseradish sauce alongside. Garnish with chopped parsley.