Prime Rib Recipe

Bring roast to room temperature

Remove the 12 oz prime rib from the refrigerator 45–60 minutes before cooking. Pat dry with paper towels. This ensures even cooking.

Preheat oven

Preheat oven to 450°F (230°C). Position a rack in the middle of the oven.

Season roast

In a small bowl, combine 1.5 tsp kosher salt, 1 tsp black pepper, 0.5 tsp garlic powder, 1 tbsp chopped rosemary and 1 tbsp olive oil to form a paste. Rub the paste all over the roast, coating evenly.

Sear and roast

Place the roast on a rack in a shallow roasting pan, fat side up. Roast at 450°F for 12 minutes to develop a crust. Then reduce oven temperature to 325°F (165°C) and continue roasting until internal temperature reaches desired doneness: about 18–22 minutes more for medium-rare (125–130°F final after resting). For a 12 oz portion the total roast time after searing will typically be ~20–30 minutes depending on thickness—use a meat thermometer inserted into the center for accuracy.

Rest

Remove roast from oven, tent loosely with foil, and rest for 15–20 minutes. Resting allows juices to redistribute and carries the internal temperature up ~5–10°F.

Slice and serve

Slice the prime rib against the grain into desired thickness and serve with green beans and baked potato.

Prepare potato

30–40 minutes before serving, scrub the russet potato and pat dry. Prick the potato a few times with a fork. Rub with 1/2 tsp olive oil and sprinkle with 1/4 tsp kosher salt.

Bake potato

Place potato directly on the oven rack (below the roast if using same oven) or on a baking sheet and bake at 400°F (205°C) for 45–60 minutes, until a skewer inserts easily and the skin is crisp. If oven space requires timing adjustments, start the potato earlier; the potato can also be finished in the warm oven while the roast rests.

Finish and serve

Slice open the baked potato, fluff the interior with a fork, and top with 1 tbsp butter, 2 tbsp sour cream and 1 tsp chopped chives, or other preferred toppings.

Blanch beans

Bring a medium pot of salted water to a rolling boil. Add 8 oz trimmed green beans and blanch for 3–4 minutes until bright green and just tender. Prepare an ice bath (bowl of ice water). Immediately transfer beans to the ice bath to stop cooking, then drain and pat dry.

Sauté

In a skillet over medium heat, melt 1 tbsp butter. Add 1 tsp minced garlic and sauté 20–30 seconds until fragrant (do not brown). Add the blanched green beans and toss to coat, cooking 2–3 minutes until heated through. Season with 1/2 tsp lemon juice, 1/4 tsp kosher salt and 1/8 tsp black pepper. Taste and adjust seasoning.

Serve

Transfer green beans to a serving dish and serve alongside the sliced prime rib and baked potato.