Prime Rib Recipe
Cooked to desired temperature, served with roasted garlic whipped potatoes, grilled asparagus and a side of au jus or horseradish cream sauce.
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Ingredients
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Prime Rib Roast
Roasted Garlic Whipped Potatoes
Grilled Asparagus
Au Jus
Horseradish Cream Sauce (alternate)
Method
Prime Rib Roast
- 1
Bring roast to room temperature
Remove the prime rib from the refrigerator 2 hours before roasting. Pat dry with paper towels. Allowing it to come closer to room temperature promotes even cooking.
- 2
Preheat oven and prepare rub
Preheat oven to 230°C (450°F). In a small bowl combine kosher salt, black pepper, chopped rosemary, chopped thyme, minced garlic and olive oil to form a paste.
- 3
- 4
Initial high-heat sear
Roast at 230°C (450°F) for 20–25 minutes to develop a brown crust.
- 5
Finish at low temperature
Reduce oven temperature to 135°C (275°F) and continue roasting until the internal temperature reaches desired doneness: 50°C (122°F) for rare, 57°C (135°F) for medium-rare, 63°C (145°F) for medium. Use an instant-read thermometer inserted into the thickest part without touching bone. Estimated additional time: about 12–15 minutes per 500 g, but rely on temperature not time.
- 6
Rest the roast
Remove roast from oven, tent loosely with foil and rest for 20–30 minutes. Internal temperature will rise ~5–7°C (10–15°F) during resting. Transfer drippings from the roasting pan into a measuring cup for au jus.
- 7
Carve
Carve between the ribs or into slices to desired thickness. Serve immediately with sides and chosen sauce.
Roasted Garlic Whipped Potatoes
- 8
Roast the garlic
Preheat oven to 200°C (400°F). Slice the top off each garlic head to expose cloves. Drizzle cut side with olive oil, wrap heads loosely in foil and roast 30–35 minutes until soft and caramelized. Allow to cool slightly, then squeeze roasted garlic cloves out into a small bowl and mash into a paste.
- 9
- 10
Mash and finish
Return drained potatoes to the hot pot over low heat for 1 minute to help evaporate excess moisture. Add butter, warmed milk (or half-and-half), roasted garlic paste and sour cream (if using). Mash with a potato masher or use a hand mixer on low until smooth and fluffy. Season with 1.5 tsp salt and 1 tsp pepper, taste and adjust. Stir in chopped chives and keep covered until serving.
Grilled Asparagus
- 11
Prep asparagus
Trim the woody ends from asparagus spears and pat dry.
- 12
Au Jus
- 13
- 14
Make au jus
Add the strained beef drippings and beef stock, thyme sprig and bay leaf. Simmer gently 8–10 minutes to marry flavors. Remove thyme and bay leaf. Taste and season with salt and pepper. Whisk in 1 tsp butter to finish for shine. Keep warm and serve alongside carved roast.
Horseradish Cream Sauce (alternate)
- 15
Combine sauce ingredients
Whisk together prepared horseradish, sour cream, mayonnaise and lemon juice in a small bowl. Season with salt and pepper to taste. Chill until ready to serve. Taste again before serving and adjust horseradish for desired heat.