Prime Rib Trolley Recipe

Temper the beef

Remove the ribeye roast from the refrigerator 2 hours before cooking to come to room temperature. Pat it dry thoroughly with paper towels to ensure good sear.

Trim any excessive silver skin only if necessary; leave fat cap intact for flavor and moisture.

Combine kosher salt, black pepper, garlic powder, onion powder and smoked paprika in a small bowl. Rub the mixture all over the roast, pressing to adhere. For best results, apply the rub at least 30 minutes before cooking or up to overnight in the refrigerator (if refrigerated, bring back to room temperature for 2 hours before roasting).

Preheat oven to 250°F (120°C). Place a rack in a roasting pan.

Heat a large cast-iron skillet or heavy saute pan over high heat until smoking hot. Add neutral oil and 2 tablespoons unsalted butter. When the fat is shimmering, sear the roast on all sides: 1–2 minutes per side, including the fat cap, until deep brown crust forms. Use tongs to hold the roast on the fat cap for an even sear.

Transfer the seared roast to the roasting rack. Scatter smashed garlic, thyme, rosemary and halved onion around the roast in the pan. Add remaining 2 tablespoons butter on top of the roast (optional to baste). Insert an oven-safe meat thermometer into the thickest part of the roast, avoiding bone.

Roast at 250°F (120°C) until internal temperature reaches 115°F for rare, 125°F for medium-rare, or 135°F for medium (carryover will raise temperature ~5–10°F). For a 6-lb roast expect approximately 2–3 hours; begin checking temperature after 1.5 hours. Wagyu cooks faster due to higher fat—rely on thermometer rather than time.

Once target temperature is reached, remove roast and transfer to a cutting board tented loosely with foil. Rest for 20–30 minutes to allow juices to redistribute; internal temp will rise ~5–10°F during resting.

While roast rests, pour pan drippings and aromatics into a medium saucepan over medium heat. Add red wine and simmer 2–3 minutes, scraping browned bits from the pan with a wooden spoon.

Add beef stock and Worcestershire sauce. Bring to a gentle simmer and reduce slightly (5–8 minutes) to concentrate flavor. Taste and season with salt and pepper. Strain if desired and keep warm.

Carve the roast on a long cutting board: if bone-in, remove bones by slicing between meat and bone then reserve bones for stock if desired. Slice ribeye into thin, even slices (1/8–1/4 inch) across the grain for maximum tenderness; for trolley presentation slice to order into slightly thicker pieces if guests request.

Arrange slices on a warm trolley or platter. Sprinkle a little flaky sea salt and chopped parsley over slices if using. Serve immediately with warm au jus on the side.