Prime Rib Recipe

Bring roast to room temperature

Remove the prime rib from the refrigerator at least 2 hours before cooking (for a 5 lb roast) so it reaches near room temperature. Pat dry thoroughly with paper towels.

Season

In a small bowl mix kosher salt, black pepper, garlic powder, minced rosemary, minced thyme and olive oil to form a paste. Rub the mixture all over the roast, covering fat cap and sides. Place roast bone-side down on a rack in a roasting pan. If you prefer a crustier exterior, season the roast the night before, loosely covered in the refrigerator (then bring back to room temp before roasting).

Preheat oven and sear (optional)

Preheat oven to 500°F (260°C). Roast at 500°F for 15 minutes to develop a crust. This aggressive heat jump-starts browning. Alternatively, for an even sear, sear the roast in a heavy skillet over high heat 2–3 minutes per side before roasting.

Roast at lower temperature

After the initial high-heat period, reduce oven temperature to 325°F (165°C). Insert an oven-safe meat thermometer into the thickest part of the roast, not touching bone. Roast until the internal temperature reaches 120–125°F for rare, 130–135°F for medium-rare, or 140°F for medium. For a 5 lb roast, plan approximately 15–18 minutes per pound after the high-heat sear; check thermometer frequently. Example target: 5 lb aiming for medium-rare — remove at 125°F (about 75–90 minutes after searing, depending on oven).

Rest

Transfer roast to a cutting board and tent loosely with aluminum foil. Rest 20–30 minutes. Carryover cooking will raise the internal temperature a few degrees. Resting lets juices redistribute for a juicier roast.

Carve

Using a sharp carving knife, slice between the ribs to serve rib-eye cuts, or remove bones then slice crosswise into thick slices (1/2–3/4 inch). Serve immediately with au jus and baked potato.

Collect pan drippings

While the roast rests, pour drippings and fat from the roasting pan through a fine sieve into a measuring cup or bowl. Let sit 1–2 minutes so fat rises to the top; spoon off and discard excess fat, reserving about 1 tablespoon for flavor. Return roasting pan to medium heat on the stove (or use a skillet).

Sauté shallot and garlic

Add the reserved tablespoon of fat or 1 tablespoon unsalted butter to the pan over medium heat. Add the finely chopped shallot and smashed garlic clove and cook 1–2 minutes until softened and fragrant, stirring so they don't burn.

Deglaze and finish

Add the optional red wine (1 tablespoon) to deglaze the pan, scraping up browned bits. Cook 30–45 seconds to reduce slightly. Add beef stock (2 cups) and bring to a simmer. Reduce heat and simmer 5–8 minutes until flavors concentrate slightly. Taste and season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Whisk in 1 tablespoon unsalted butter off heat for sheen. Strain sauce into a small gravy boat and keep warm until serving.

Prepare potatoes

Preheat oven to 425°F (220°C) while roast rests or cooks (can be done concurrently). Scrub potatoes dry and pierce each potato 3–4 times with a fork. Rub skins with olive oil or melted butter and sprinkle coarse salt over them.

Bake potatoes

Place potatoes directly on the oven rack or on a baking sheet and bake 45–60 minutes until skins are crisp and an inserted knife meets little resistance (timing depends on potato size). For faster result, microwave each potato 6–8 minutes on high then finish in the oven 15–20 minutes for crisp skin.

Finish and serve potatoes

When potatoes are done, split open, fluff the interior with a fork, add 1 tablespoon butter to each, and serve with sour cream and chives on the side for guests to top to taste.