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Ingredients
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Prime Rib Roast
Au Jus (pan sauce)
Method
Prime Rib Roast
- 1
Bring roast to room temperature
Remove the prime rib from refrigeration 2 hours before cooking and keep it tented loosely with foil. This ensures more even cooking.
- 2
Preheat oven
Preheat oven to 475°F (245°C). Position a rack in the middle of the oven.
- 3
Prepare herb butter rub
In a small bowl, combine softened unsalted butter, olive oil, chopped rosemary, chopped thyme, garlic powder, onion powder, kosher salt, and freshly ground black pepper. Mash together until a paste forms.
- 4
Season the roast
Pat the roast dry with paper towels. Using your hands, rub the herb-butter mixture all over the exterior surface of the roast, including any exposed fat and between bones if present. Make sure seasoning is even.
- 5
Initial high-heat sear
Place the roast bone-side down (or fat-side up if boneless) on a rack in a shallow roasting pan. Insert an oven-safe probe thermometer into the thickest part of the meat, not touching bone. Roast at 475°F (245°C) for 15 minutes to develop a crust.
- 6
Lower temperature and finish cooking
Without opening the oven longer than necessary, reduce the temperature to 325°F (160°C) and continue roasting until desired internal temperature: 115°F (46°C) for rare, 125°F (52°C) for medium-rare, 135°F (57°C) for medium. For a 3.5–4 lb roast expect roughly 1 to 1¼ hours more; monitor with the thermometer — total cook time will vary by roast size. For a 12 oz portion target slice from roast once the roast reaches 5–10°F lower than final desired temp because carryover will raise it while resting.
- 7
- 8
Carve and serve
For a 12 oz serving, slice a single 12 oz steak-sized portion from the roast against the grain to the desired thickness (typically 1"–1 1/4"). Carve remaining roast into portions as needed. Serve with warm au jus.
Au Jus (pan sauce)
- 9
Prepare pan and shallot
While the roast is resting, place the roasting pan with drippings over medium heat on the stovetop (if the roasting pan is not stove-safe, transfer drippings to a sauté pan). Add the minced shallot and sauté 1–2 minutes until softened and fragrant, scraping browned bits (fond) from the pan with a wooden spoon.
- 10
- 11
Add stock and reduce
Pour in the beef stock and add the thyme sprig. Bring to a simmer and reduce gently until the sauce is slightly concentrated, about 6–8 minutes, until you have roughly 3/4 cup of liquid and flavor is intensified.
- 12
Finish and season
Remove the thyme sprig and whisk in the cold unsalted butter to give the jus a glossy finish. Taste and season with salt and black pepper as needed. Strain the jus through a fine-mesh sieve into a small gravy boat if a smooth sauce is preferred.
- 13
Serve
Spoon a small amount of warm au jus over the sliced 12 oz prime rib on the plate and pass the remainder at the table.