Prime Rib Recipe
smashed redskins, au jus, horseradish sour cream
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Prime Rib
Smashed Redskins
Au Jus
Horseradish Sour Cream
Method
Prime Rib
- 1
Bring to room temperature
Remove the prime rib from the refrigerator 2 hours before cooking. Pat dry with paper towels so the surface is dry for a good crust.
- 2
Preheat oven
Preheat oven to 240°C (465°F). Position a rack in the lower third of the oven to allow even air circulation under the roast.
- 3
Season roast
In a small bowl combine kosher salt, black pepper, minced garlic, chopped rosemary and olive oil. Rub the mixture evenly over the entire surface of the roast, pressing to adhere.
- 4
Roast (high-heat start)
Place the roast bone-side down (rib bones forming a natural rack) on a rack set in a shallow roasting pan. Roast at 240°C (465°F) for 20 minutes to develop a crust.
- 5
Lower temperature and finish
Reduce oven temperature to 160°C (325°F) without opening the door. Continue roasting until an instant-read thermometer inserted into the thickest part (not touching bone) reads 52°C (125°F) for medium-rare, about 12–14 minutes per 500 g after the high-heat sear (adjust for desired doneness). For the 1 kg roast expect roughly 25–30 minutes more. Check temperature early to avoid overcooking.
- 6
Rest
Transfer roast to a cutting board, tent loosely with foil, and rest 20–25 minutes. Internal temperature will rise a few degrees while resting. Reserve pan drippings for au jus.
- 7
Carve
After resting, remove bones (if desired) and slice between the ribs into 1–1.5 cm thick slices. Keep warm until serving.
Smashed Redskins
- 8
- 9
Preheat oven and prepare pan
While roast rests (or during the last 20 minutes of roast cooking), preheat oven to 220°C (425°F). Line a baking sheet with parchment or lightly oil it.
- 10
- 11
- 12
Finish
Remove from oven and immediately sprinkle with chopped chives. Keep warm and serve alongside prime rib.
Au Jus
- 13
Collect drippings and deglaze
After removing the roast from the pan, pour off excess fat leaving about 1–2 tbs in the pan. Place the roasting pan over medium heat on the stove (or transfer drippings to a saucepan). Add the chopped shallot and cook 1–2 minutes until softened.
- 14
Deglaze with wine
Add the red wine (or extra stock) to the pan and simmer, scraping up browned bits from the bottom with a wooden spoon. Reduce by half, about 2–3 minutes.
- 15
Simmer with stock and aromatics
Add beef stock (or reserved drippings plus stock), thyme sprigs and bay leaf. Bring to a gentle simmer and reduce slightly for 8–10 minutes to concentrate flavor.
- 16
Strain and finish
Strain the jus through a fine-mesh sieve into a clean saucepan, pressing solids to extract flavor. Discard solids and return liquid to low heat. Whisk in cold butter to give a glossy finish, and season to taste with salt and pepper. Keep warm until serving.
Horseradish Sour Cream
- 17
Mix
In a small bowl combine sour cream, prepared horseradish, lemon juice, salt and pepper. Taste and adjust horseradish and salt to preference.
- 18
Chill briefly
Refrigerate until ready to serve; flavors meld best after 15–30 minutes. Serve chilled alongside prime rib and smashed potatoes.
