Prime Rib 10oz* ** Recipe

Bring to temperature

Remove the 10 oz prime rib portions from the refrigerator 45–60 minutes before cooking so they come closer to room temperature. Pat dry with paper towels.

Season

Season both sides generously with the Kosher salt and freshly ground black pepper, pressing the salt into the surface so it adheres.

Sear

Preheat oven to 375°F (190°C). Heat a heavy oven-safe skillet over medium-high heat. Add neutral oil and 1 tablespoon butter. When butter foams and skillet is very hot, sear the steaks 2–3 minutes per side until well-browned (including edges). Use tongs to hold and sear the fat cap for 30–45 seconds to render a little fat.

Roast

Transfer the skillet to the preheated oven and roast until the internal temperature reaches desired doneness: 120–125°F (49–52°C) for rare, 130–135°F (54–57°C) for medium-rare. For a 10 oz prime rib portion about 12–18 minutes depending on thickness; start checking at 10 minutes with an instant-read thermometer.

Rest

Remove from oven, tent loosely with foil and let rest 10–15 minutes. Resting will carry the temperature up 5–10°F. While resting, reserve pan juices for the au jus.

While the roast rests, place the skillet used to sear/roast over medium heat (if using a different pan, transfer pan juices and fond). Add the minced shallot and cook 1–2 minutes until softened but not browned.

Deglaze with the dry red wine, scraping up the browned bits (fond) from the pan. Reduce by half, about 1–2 minutes. If not using wine, deglaze with 2 tablespoons of stock instead.

Add beef stock and demi-glace to the pan. Add Worcestershire sauce and the thyme sprig. Bring to a gentle simmer and reduce for 4–6 minutes until slightly thickened and flavorful.

Taste and season with salt and freshly ground black pepper. Whisk in 1 teaspoon of cold unsalted butter to give the sauce a glossy finish. Strain the sauce through a fine-mesh sieve into a small saucepan or gravy boat to remove solids, keeping warm until serving.

In a small bowl combine prepared horseradish, sour cream, mayonnaise, lemon juice, Dijon mustard, salt, and pepper. Mix until smooth and taste; adjust horseradish for heat (add more 1/2 tsp increments if desired). Chill until serving. This can be made several hours ahead to let flavors meld.

Cook potatoes

Place potato cubes in a large pot and cover with cold water by 1 inch. Add 1 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender and break apart easily with a fork, about 12–15 minutes.

Warm dairy

While potatoes cook, gently warm the milk, heavy cream, and butter together in a small saucepan or in the microwave until butter melts and mixture is warm (do not boil). If using cream cheese, soften it and whisk into the warm dairy so it becomes smooth.

Drain and mash

Drain potatoes well and return to the hot pot for 30–60 seconds over low heat to drive off excess moisture. Use a potato ricer or masher to break potatoes into fine pieces.

Whip

With the pot off heat, slowly add the warm dairy mixture to the potatoes while whipping with a hand mixer on low or using a wooden spoon. Mix until smooth and fluffy; do not overwork. Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Adjust texture with additional warm milk if needed.

Finish

Transfer to a warm serving dish and dot with a little extra butter if desired. Sprinkle chopped chives over the top if using.

Slice the rested prime rib portion if desired (against the grain) and place on warmed plates beside a generous scoop of whipped potatoes.

Spoon au jus into a small sauce cup or lightly ladle around the meat. Serve a spoonful of horseradish cream alongside or on top of the meat according to guest preference.

Serve immediately while everything is hot.