Prime Rib Recipe

Prepare roast

Remove the prime rib from the refrigerator 2–3 hours before roasting to come to near room temperature. Pat dry thoroughly with paper towels. This ensures even cooking.

Make herb paste

In a small bowl, combine Dijon mustard, minced garlic, chopped rosemary, thyme leaves, olive oil, unsalted butter, kosher salt, and fine-ground black pepper. Mix into a coarse paste.

Season roast

Rub the entire exterior of the roast with the herb-Dijon paste, pressing it into any crevices. Finish by sprinkling the coarse rock salt and freshly cracked black pepper evenly over the roast, pressing gently so it adheres.

Roasting (slow-roast method)

Preheat oven to 250°F (120°C). Place the roast fat-side up on a rack in a roasting pan. Insert an oven-safe meat thermometer into the thickest part, avoiding bone. Roast until the internal temperature reaches 115°F (46°C) for rare, 125°F (52°C) for medium-rare, or 135°F (57°C) for medium — this typically takes about 2.5–3.5 hours for a 6 lb prime rib but depends on oven and roast shape. Check temperature after 2 hours and then every 20–30 minutes.

Rest and sear (reverse sear)

Once the roast reaches the target low temperature, remove from the oven and tent loosely with foil. Increase the oven temperature to 500°F (260°C) (or set a high broil). Let the roast rest 20–30 minutes while the oven comes up to temperature. Return the roast to the hot oven and roast 8–12 minutes, or broil briefly, until a deep brown crust forms and the internal temperature rises about 5–10°F (3–6°C). Remove and rest 20–30 minutes before carving; internal temp will continue to rise a few degrees.

Carve

Transfer roast to a cutting board. Remove twine (if any) and carve between the ribs (for bone-in) or slice against the grain into 1/2-inch thick slices. Serve immediately with au jus and horseradish cream.

Collect drippings: While the roast rests after the high-heat finish, pour pan drippings into a fat separator or skim fat from the top; reserve about 1 cup of drippings/juices (or use 1 cup beef fat/juices plus beef stock if insufficient).

Deglaze pan: Place the roasting pan over two burners set to medium, add the minced shallot and sauté in a tablespoon of the reserved fat until softened, about 1–2 minutes. Add the dry red wine and scrape up browned bits with a wooden spoon. Reduce by half (2–4 minutes).

Finish sauce: Pour the reduced wine and pan juices into a saucepan. Add beef stock, fresh thyme sprig, bay leaf, and Worcestershire sauce. Simmer gently 8–10 minutes. Taste and season with salt and pepper. If you prefer a slightly thicker jus, make a slurry with 1 tsp cornstarch and 1 tbsp cold water, whisk into simmering jus and cook 1–2 minutes until slightly thickened. Strain before serving if desired.

Combine prepared horseradish, sour cream, mayonnaise, lemon juice, salt, and black pepper in a bowl. Taste and adjust heat (add more horseradish) or acidity (extra lemon) as desired. Refrigerate until ready to serve. Bring to cool room temperature before serving for best flavor.

Prepare vegetables: Trim and cut vegetables into uniform pieces. Toss with olive oil, salt, and black pepper.

Cook: For roasting, spread on a rimmed sheet tray and roast in a 425°F (220°C) oven for 12–20 minutes (depending on vegetable and size) until tender and lightly browned, shaking the pan once. Alternatively, blanch green vegetables 2–4 minutes in salted boiling water, then shock in ice water and toss with butter or olive oil before serving. Keep warm until prime rib is ready.

Boil potatoes: Place quartered potatoes and garlic cloves in a pot of cold salted water. Bring to a boil and simmer until potatoes are very tender, about 15–20 minutes. Drain well.

Mash: Return potatoes and garlic to the warm pot. Add butter and begin mashing. Gradually add warmed milk or cream until desired consistency is reached. Season with salt and black pepper to taste. Keep warm and serve slices of prime rib over or beside mashed potatoes.