Saturday Night Prime Rib Recipe

Bring to room temperature

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

Preheat oven

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

Season roast

Rub the roast with olive oil and softened butter. Combine kosher salt, black pepper, garlic powder and minced rosemary; press evenly over all surfaces of the roast.

Roast (searing phase)

Place roast bone-side down on a roasting rack set in a shallow pan. Roast at 500°F for 20 minutes to develop a crust.

Lower temperature and roast to doneness

Reduce oven temperature to 325°F (163°C). Continue roasting until internal temperature reaches desired doneness: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. For a single serving: King Cut (14 oz / approx. 0.875 lb) will take roughly 35–45 minutes at 325°F after sear; Queen Cut (10 oz / 0.625 lb) slightly less—use probe thermometer for accuracy.

Rest

Remove roast from oven, tent loosely with foil, and let rest 20–25 minutes. Internal temperature will rise about 5–10°F while resting.

Slice and finish

Carve into thick slices. Sprinkle a pinch of coarse sea salt and chopped parsley over slices just before serving.

Prepare au jus

While roast rests, place pan with drippings over medium heat. Add beef stock and red wine, scraping browned bits from pan. Simmer 3–5 minutes. Season with Worcestershire to taste.

Thicken and strain

If a slightly thicker jus is desired, mix cornstarch with cold water to form a slurry and whisk into simmering jus a little at a time until it reaches desired consistency. Strain through a fine sieve and keep warm.

Bake potato

Preheat oven to 400°F (204°C). Scrub russet potato, pierce several times with a fork, rub with a little oil and sprinkle with salt. Bake directly on oven rack 45–60 minutes until tender when pierced with a fork.

Finish and serve

Split open, add butter and season with salt and pepper to taste. Serve alongside prime rib.

First fry

For fresh fries: cut potatoes to desired shape, soak in cold water 30 minutes and pat completely dry. For frozen fries: skip soaking. Heat oil in a deep fryer or heavy pot to 325°F (163°C). Fry potatoes in batches 3–4 minutes until soft but not browned. Remove and drain.

Second fry and season

Increase oil temperature to 375°F (190°C). Return fries to hot oil and fry until golden and crisp, 2–3 minutes. Drain on paper towels and season immediately with salt. Serve with prime rib.

Pan-fry hashbrowns

If using frozen shredded potatoes, thaw and squeeze out excess moisture. Heat a nonstick skillet over medium-high heat with 1 tbsp butter. Add shredded potatoes in an even layer and press down with spatula. Cook undisturbed 4–6 minutes until bottom is crisp and golden.

Flip and finish

Flip in sections and cook another 4–6 minutes until crispy and cooked through. Season with salt and pepper and finish with a pat of butter before serving.

Assemble salad

In a bowl, combine mixed salad greens, halved cherry tomatoes, sliced cucumber and thinly sliced red onion. Toss with house dressing just before serving so greens remain crisp.

Make soup base

In a small saucepan, melt butter over medium heat and add thinly sliced onion. Cook slowly, stirring occasionally, until deeply caramelized, about 20–25 minutes. Add beef broth and simmer 5 minutes. Season to taste.

Finish under broiler

Pour soup into ovenproof ramekin, top with baguette slice and grated cheese. Broil in oven until cheese is melted and bubbly, 1–2 minutes. Serve hot as a cup portion alongside prime rib.

Plate

Place 1 carved king or queen cut on plate. Add chosen potato side and either a house salad or cup of soup. Spoon a small ladle of au jus over or alongside the meat. Garnish with chopped parsley and serve immediately.