Prime Rib Recipe
A 20-ounce boneless prime rib (available Friday, Saturday, and Sunday only).
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Ingredients
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Prime Rib Roast
Optional pan jus / au jus
Method
Prime Rib Roast
- 1
Bring roast to room temperature
Remove the 20-ounce boneless prime rib from the refrigerator and let it sit, uncovered or loosely tented, at room temperature for 1 to 1.5 hours. This helps for even cooking.
- 2
Preheat oven
Preheat the oven to 450°F (230°C). Position a rack in the center of the oven.
- 3
Season roast
Pat the roast dry with paper towels. In a small bowl, combine kosher salt (1.5 tbs), freshly ground black pepper (1 tbs), garlic powder (1 tsp), and chopped rosemary (1 tsp). Rub the roast all over with olive oil (1 tbs), then evenly coat it with the salt–pepper–garlic–rosemary mixture. Rub the softened butter (1 tbs) over the top and sides to help the crust brown.
- 4
Sear / initial high-heat roast
Place the seasoned roast on a rack in a shallow roasting pan or on a wire rack set over a rimmed baking sheet, fat-side up if applicable. Roast at 450°F (230°C) for 15 minutes to develop a crust.
- 5
Reduce heat and finish roast
After 15 minutes, reduce oven temperature to 325°F (165°C). Continue roasting until the internal temperature reaches desired doneness: 115–120°F (46–49°C) for rare, 125–130°F (52–54°C) for medium-rare, or 135°F (57°C) for medium. For a 20-ounce boneless prime rib, expect roughly 25–35 more minutes depending on oven and desired doneness. Start checking at 20 minutes with an instant-read thermometer inserted into the center.
- 6
Rest the roast
Remove the roast from the oven when it reaches target internal temperature. Tent loose with aluminum foil and let rest for 15–20 minutes. During resting the internal temperature will rise ~5–10°F and juices will redistribute.
- 7
Slice and serve
After resting, slice the roast against the grain into 1/2-inch thick slices. Serve immediately with pan jus (optional) or accompaniments of your choice.
Optional pan jus / au jus
- 8
- 9
Deglaze the pan
Place the roasting pan over medium heat on the stovetop (or transfer fond to a small saucepan). Add the minced shallot and sauté 1 minute until softened. Add the red wine (1/4 cup) and scrape up browned bits, reducing for 1–2 minutes.
- 10
Make the jus
Add beef broth (1 cup) and bring to a simmer. Cook until reduced slightly, about 4–6 minutes. Strain the liquid into a small saucepan or bowl if you prefer a smooth jus. Stir in butter (1 tsp) and season with salt (1/4 tsp) and pepper (1/4 tsp) to taste.
- 11
Serve jus
Spoon the warm jus into a small gravy boat or ramekin and serve alongside the sliced prime rib.