Prime Rib Recipe

Temper and season

Remove the roast from the refrigerator at least 2 hours before cooking (ideally 3 hours) so it comes toward room temperature. Pat dry with paper towels. In a small bowl combine kosher salt, black pepper, garlic powder and chopped rosemary. Rub the roast all over with olive oil, then spread the softened butter over the fat cap and meat surface. Massage the dry rub evenly onto the roast, pressing it into the surface.

Roast (low-and-slow, then high sear)

Preheat oven to 250°F (120°C). Place roast bone-side down on a rack in a shallow roasting pan (fat cap up). Insert an oven-safe probe thermometer into the thickest part of the roast, avoiding bone. Roast until internal temperature reaches 115°F (46°C) for medium-rare final temp (approximately 15–20 minutes per pound; for a 6 lb roast expect ~90–120 minutes). Remove the roast from the oven, tent loosely with foil and let rest 20 minutes while you increase oven temperature to 500°F (260°C).

High-heat finish

After resting, return the roast to the hot oven for 8–12 minutes until the exterior is browned and internal temperature reaches 125–130°F (52–54°C) for medium-rare (carryover will raise it ~5–10°F). If you prefer medium, target 135°F (57°C) final. Remove roast, transfer to cutting board, tent with foil and rest 20 minutes before carving. Reserve pan drippings for au jus.

While the roast rests after the high-heat finish, make the au jus. Pour pan drippings into a measuring cup and skim off excess fat (leave ~1–2 tablespoons for flavor). Place the roasting pan over two burners on medium heat and add the minced shallot. Sauté briefly to release aroma (about 1 minute). Deglaze the pan with red wine (if using), scraping browned bits from the pan. Pour mixture into a small saucepan. Add beef stock, thyme and reserved drippings. Bring to a simmer for 5–7 minutes.

If you want a slightly thicker jus, mix cornstarch with cold water to make a slurry and whisk into the simmering sauce. Cook 1–2 minutes until slightly thickened. Taste and adjust seasoning with salt and pepper. Keep warm until serving.

Place potatoes and whole garlic cloves in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil, then reduce to a simmer and cook until potatoes are fork-tender, about 15–20 minutes.

Drain potatoes and garlic well, return to the hot pot and allow to steam dry for 1–2 minutes. Meanwhile, heat milk and 4 tbs butter together in a small saucepan until butter melts (do not boil). Mash potatoes and garlic with a potato masher or ricer, gradually adding the warm milk-butter mixture until smooth and creamy. Season with additional salt and 1/2 tsp pepper to taste. Keep warm until served.

Preheat oven to 425°F (220°C) if not already at high heat for roast finish. Toss carrots, parsnips and red onion in olive oil, salt, pepper and thyme until evenly coated. Spread in a single layer on a rimmed baking sheet.

Roast for 25–30 minutes, turning once halfway through, until vegetables are caramelized and tender. If the prime rib high-heat finish is happening simultaneously, you can roast these on a lower rack; just monitor doneness. Remove from oven and keep warm.

About 30 minutes before serving, make the batter. Whisk flour and salt in a bowl. In a separate bowl whisk eggs; then whisk in milk. Gradually combine wet into dry, whisking until smooth. Let batter rest at room temperature for at least 20 minutes (this helps puddings rise).

Preheat oven to 450–475°F (230–245°C). Put a small amount of vegetable oil (about 1 tsp) into each cup of a 12-cup muffin tin and place tin in the hot oven until oil is smoking hot, about 5–7 minutes. Carefully remove the tin, pour batter evenly into cups (about 2/3 full). Return to oven and bake 15–20 minutes without opening the door until puffed and golden. Serve immediately — they will deflate but remain delicious.

After the roast has rested a full 20 minutes post-sear, transfer to a cutting board. Using a sharp carving knife, slice between the ribs or slice across the roast into 3/4"–1" thick slices. Arrange slices on a warm platter. Serve with garlic mashed potatoes, roasted root vegetables and Yorkshire puddings. Pour au jus into a gravy boat for passing at the table.