Prime Rib Recipe

Bring to room temperature

Remove the prime rib from the refrigerator 2 to 3 hours before cooking so it comes to room temperature. Pat the roast dry all over with paper towels.

Preheat oven

Preheat oven to 450°F (230°C). Position a rack in a roasting pan so the roast will sit bone-side down (bones acting as a rack) or on a roasting rack set inside the pan.

Prepare herb-garlic butter

In a small bowl, combine the softened butter, olive oil, minced garlic, chopped rosemary and thyme. Mix until a spreadable paste forms. This will both flavor and help form a crust.

Season roast

Generously rub the entire roast with kosher salt and freshly ground black pepper, pressing so it adheres. Then spread the herb-garlic butter all over the exposed meat (not on the bones). Make sure the top and sides are coated.

Initial high-heat sear in oven

Place the roast bone-side down in the pan. Roast at 450°F (230°C) for 20 minutes to create a crust.

Reduce temperature and continue roasting

After 20 minutes, reduce the oven temperature to 325°F (165°C) and continue roasting until the internal temperature reaches your target: 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 6-lb roast, expect approximately 12–15 minutes per pound at 325°F after the initial sear (check with a probe thermometer).

Rest the roast

Remove the roast from the oven when it is 5–10°F (3–6°C) below desired final temperature. Tent loosely with foil and let rest on a cutting board for 20–30 minutes. Internal temperature will rise during resting (carryover cooking). Resting allows juices to redistribute.

Carve and serve

Transfer to a carving board. Remove bones if desired (cut along bone line) and slice the roast against the grain into 1/2-inch to 3/4-inch slices. Serve with au jus if using.

Collect pan drippings

While the roast rests, pour off excess fat from the roasting pan, reserving the browned bits and about 2 tablespoons of rendered fat. If you lack drippings, use beef stock.

Sauté shallot and deglaze

Place the roasting pan over two burners on medium heat (or transfer drippings to a skillet). Add the chopped shallot and sauté 1–2 minutes until softened. Pour in the red wine to deglaze, scraping up brown fond with a wooden spoon. Reduce wine by half, about 2–4 minutes.

Add stock and reduce

Add beef drippings or stock and bring to a simmer. Reduce heat and simmer gently 5–8 minutes until slightly reduced and flavorful. Season with 1/2 teaspoon kosher salt and 1 teaspoon black pepper (adjust to taste). Strain through a fine-mesh sieve if a clear jus is desired.

Serve

Spoon warm au jus into a small pitcher and serve alongside sliced prime rib for dipping.