Hand Carved Prime Rib Recipe
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Ingredients
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Prime Rib Roast
Au Jus (served with carved prime rib)
Carving Station/Finishing
Method
Prime Rib Roast
- 1
Prepare the roast
Remove the prime rib from the refrigerator at least 2 hours before roasting (4 hours for very thick roasts) so it reaches near room temperature. Pat the roast dry with paper towels.
- 2
Make the herb butter
In a small bowl, combine softened unsalted butter, olive oil, chopped rosemary, chopped thyme, garlic powder, kosher salt, and coarsely ground black pepper. Mix until well incorporated into a spreadable paste.
- 3
Season the roast
Loosen the fat cap with a paring knife (if present) and spread half of the herb butter under the fat and the remainder over the top and sides of the roast, pressing to adhere. If roast is tied to the ribs, leave bones intact for roasting; if not, tie roast into uniform shape for even cooking.
- 4
Roasting - reverse sear method
Preheat oven to 250°F (120°C). Place roast on a rack set in a shallow roasting pan, fat side up. Insert a probe thermometer into the thickest part of the roast, avoiding bone. Roast until internal temperature reaches 115°F (46°C) for medium-rare final, about 3 to 3.5 hours for an 8-lb roast (time will vary by weight). Remove roast from oven, tent loosely with foil, and let rest 30 minutes. Increase oven temperature to 500°F (260°C) while resting.
- 5
Final sear
After resting, place roast back in the hot oven for 6–10 minutes until the exterior is deeply browned and the internal temperature reaches 125–130°F (52–54°C) for medium-rare. Alternatively, sear on a preheated cast-iron skillet or under broiler, turning to brown evenly. Remove roast and transfer to a carving board; tent loosely with foil and rest 15 minutes. Carryover will bring temperature to 130–135°F (54–57°C).
Au Jus (served with carved prime rib)
- 6
Collect pan drippings
While the roast rests after the initial low-temperature cook, pour off excess fat from the roasting pan, leaving drippings and browned fond. Place pan over medium heat on the stovetop (or transfer drippings to a sauté pan).
- 7
Deglaze and build sauce
Add minced shallot and smashed garlic to the pan and cook 1–2 minutes until fragrant. Pour in the dry red wine and scrape up browned bits with a wooden spoon. Reduce the wine by about half, 3–5 minutes.
- 8
Finish au jus
Add beef demi-glace and remaining beef drippings to the pan. Add a sprig of fresh thyme. Simmer gently 5–8 minutes to marry flavors. Strain the sauce through a fine mesh sieve into a clean saucepan, pressing on solids to extract flavor. Skim any excess fat. Return to low heat, whisk in cold unsalted butter to create a glossy finish. Season with salt and freshly ground black pepper to taste. Keep warm for service.
Carving Station/Finishing
- 9
Set up carving station
Place the rested roast on a large carving board with a well to collect juices. Make sure you have a long carving knife, a carving fork, tongs, and a tray for slices. Provide au jus warmed and small bowls of horseradish sauce if using.
- 10
Carve
If bones are attached and the roast is a standing rib roast, remove bones by cutting along bone line and pulling bones away — reserve for stock. For boneless or boned-out roasts, slice perpendicular to the grain into 1/4–1/2 inch thick slices for hand-carved portions. For a more generous station portion, cut 3/8–1/2 inch slices. Dip or spoon au jus over slices or serve on the side. Sprinkle sea salt flakes and chopped parsley over slices if desired.
- 11
Portioning and service
Plan roughly 8–10 ounces (0.5–0.625 lb) cooked prime rib per guest for a station serving. Keep roast warm on a low oven (175–200°F / 80–95°C) loosely tented if additional carving is required during service. Reheat au jus as needed and refresh finishing salt and parsley.