Prime Rib Recipe

Bring roast to room temperature

Remove the prime rib from the refrigerator 2 to 3 hours before cooking so it reaches near room temperature. Pat the roast dry thoroughly with paper towels.

Preheat oven

Preheat the oven to 500°F (260°C). Position a rack in the center of the oven.

Prepare herb butter and rub

In a small bowl, combine the softened unsalted butter, olive oil, chopped rosemary, chopped thyme, garlic powder, kosher salt, and freshly ground black pepper to make a paste. Reserve about 1 tablespoon of the paste for finishing, if desired.

Apply rub

Using your hands, rub the herb butter evenly over the entire surface of the roast, ensuring the fat cap and sides are well coated. If roast has bones tied to the meat, place bone side down in the roasting pan so the meat is uppermost.

High-heat sear in oven

Place the roast on a rack in a roasting pan over the prepared bed of aromatics (see Aromatics & Roasting Pan directions). Put the roast in the preheated 500°F oven and roast for 15 minutes to develop a rich crust.

Reduce temperature and continue roasting

After 15 minutes, reduce the oven temperature to 325°F (160°C) without opening the door. Continue roasting until internal temperature reaches desired doneness: 115–120°F (46–49°C) for rare, 125–130°F (52–54°C) for medium-rare, or 135–140°F (57–60°C) for medium. For a 5 lb roast, plan roughly 12–15 minutes per pound at 325°F after the initial high-heat sear; however, use an instant-read thermometer for accuracy.

Rest the roast

When roast reaches target internal temp, remove from the oven and transfer to a cutting board. Tent loosely with aluminum foil and rest for 20–30 minutes. During resting the temperature will rise about 5–10°F and juices will redistribute.

Slice and serve

Carve between the ribs or slice against the grain into 1/2-inch thick slices for serving. Brush with reserved butter paste if you set some aside, and serve with pan jus or other accompaniments.

Prepare aromatics: Scatter the quartered onion, chopped carrots, chopped celery, and smashed garlic in the bottom of a large roasting pan. These vegetables create a flavor base and keep the roast slightly elevated; place a rack on top if you prefer the roast entirely off the vegetables.

Position roast: Place the prepared roast, fat-cap up, on the rack or directly on top of the aromatics in the roasting pan so drippings fall into the pan during cooking.

Add liquid for basting and jus: Pour 1–2 cups of beef stock into the bottom of the roasting pan—enough to come up around the vegetables but not touch the roast. This prevents drippings from burning and will be used later for jus. Optionally add 1 cup red wine for deeper flavor; do this after removing the roast so the alcohol cooks off when reducing.

Make pan jus

After removing the roast to rest, place the roasting pan with vegetables and drippings over medium heat on the stovetop (or pour drippings into a saucepan). Skim off excess fat, keeping about 1–2 tablespoons for flavor. Add the optional 1 cup red wine to deglaze, scraping up browned bits, and reduce by half. Add 1–2 cups beef stock and simmer 8–10 minutes until reduced and flavorful.

Optional thicken

If you prefer a slightly thicker jus, make a slurry by stirring 1 tsp cornstarch into 1 tbsp cold water until smooth, then whisk into the simmering jus; cook 1–2 minutes until slightly thickened.

Season and strain

Taste the jus and adjust salt and pepper as needed. For a smooth jus, strain through a fine-mesh sieve into a warmed gravy boat or small serving pitcher.