Prime Rib Recipe

Bring to room temperature

Remove the prime rib from the refrigerator 2 to 3 hours before cooking so it comes to near room temperature (this ensures even cooking). Pat the roast dry with paper towels.

Prepare seasoning

In a small bowl combine kosher salt, freshly ground black pepper, garlic powder, chopped rosemary, chopped thyme, and olive oil. Mix to form a coarse paste.

Season and butter

Loosen any silver skin and, if desired, tie the roast between the ribs with kitchen twine for even shape. Rub the room-temperature roast all over with the softened unsalted butter, then generously coat with the herb-salt-pepper paste, pressing so it adheres.

Preheat oven and sear (optional but recommended)

Preheat oven to 450°F (230°C). Place a rack in a roasting pan meat-side up. For extra crust, sear the roast in a very hot skillet (2–3 minutes per side) over high heat with a little oil before transferring to the pan. If you skip skillet searing, the high oven temperature will still create a crust.

Roast (reverse-sear style)

Insert a probe thermometer into the thickest part of the roast, not touching bone. Roast at 450°F (230°C) for 15 minutes to develop crust, then reduce oven temperature to 325°F (165°C). Continue roasting until internal temperature reaches 115–120°F (46–49°C) for rare, 125°F (52°C) for medium-rare, or 135°F (57°C) for medium. For a 5-lb roast expect ~1 hour to 1 hour 20 minutes after initial high-heat step, but rely on thermometer.

Rest

Remove roast from oven when target temperature is reached and transfer to a cutting board. Tent loosely with foil and rest for 20–30 minutes. Carryover cooking will raise internal temperature ~5–10°F (3–6°C). Resting lets juices redistribute.

Carve

If bone-in, optionally remove bones by cutting along the curve and set bones aside for au jus or gravy. Slice roast against the grain into 1/2-inch to 3/4-inch thick slices. Garnish with chopped parsley if desired.

While the roast rests, pour off excess fat from the roasting pan leaving browned bits (fond). Place pan over medium heat on the stovetop (or transfer bits to a saucepan). Add the minced shallot and smashed garlic and sauté 1–2 minutes until fragrant.

Deglaze the pan with the red wine (if using), scraping up brown bits with a wooden spoon. Reduce by half over medium heat, about 2–4 minutes.

Add beef stock, thyme sprig, salt and pepper. Bring to a simmer and reduce until slightly thickened and flavorful, about 5–8 minutes. Taste and adjust seasoning.

Finish the sauce by whisking in 1 tablespoon of cold butter off heat to give the jus a glossy sheen. Strain the jus through a fine-mesh sieve into a warm serving vessel, discarding solids.

Serve slices of prime rib on warmed plates with a small bowl of au jus and a spoonful of horseradish cream on the side. Sprinkle chopped parsley over the slices for color.