Prime Rib Recipe
Make Prime Rib Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef and Seasoning
Pan and Serving Aromatics
Method
Beef and Seasoning
- 1
Bring roast to room temperature
Remove the prime rib from the refrigerator at least 2 hours before cooking (up to 4 hours for larger roasts). Pat the surface dry with paper towels. Allowing the roast to come to room temperature ensures more even cooking.
- 2
Prepare herb rub
In a small bowl, combine kosher salt, black pepper, garlic powder, chopped rosemary, chopped thyme, and olive oil. Stir to form a coarse paste.
- 3
Season roast
Place the roast fat-side up on a rack set inside a roasting pan or on a rimmed sheet. Rub the herb-salt mixture all over the fat cap and sides, pressing gently so it adheres. If the roast has exposed bones, tuck them under slightly or leave as is; seasoning the bone side is optional.
- 4
Preheat oven (reverse-sear method)
Preheat the oven to 250°F (120°C). Position a rack in the center of the oven. This low-and-slow start will cook evenly and render fat while preserving a tender interior.
- 5
Roast slowly
Insert a probe thermometer into the thickest part of the roast, not touching bone. Place roast in oven and cook until internal temperature reaches 115–120°F (46–49°C) for rare or 125°F (52°C) for medium-rare. For a 5 lb roast this usually takes about 1.5–2 hours but check temperature rather than time.
- 6
Rest before sear
Remove roast from oven once target internal temp is reached and tent loosely with foil. Let rest for 20–30 minutes. During this time the internal temp will rise a few degrees and juices will redistribute.
- 7
Final high-heat sear (reverse sear)
Increase oven temperature to 500°F (260°C) or heat a heavy skillet (cast iron) over medium-high-high heat on the stovetop. If using the oven method, return roast uncovered to the oven for 8–12 minutes until the exterior is deeply browned and the internal temp reads about 125–130°F (52–54°C) for medium-rare. If using a skillet, sear the roast fat-side down and on all sides until a deep crust forms, 2–4 minutes per side. Use tongs to rotate carefully. For bone-in roasts, oven sear is often easier to brown evenly.
- 8
Final rest
Transfer roast to a carving board, tent loosely with foil and rest 15–20 minutes before carving. This final rest yields juicier slices.
Pan and Serving Aromatics
- 9
Make pan sauce (while roast rests)
Place the roasting pan over medium heat on the stove (or use a separate skillet). Add the minced shallots and sauté in 1 tablespoon of butter in the pan drippings until softened, about 1–2 minutes. Deglaze with the red wine, scraping up browned bits, and reduce by half, about 2–4 minutes. Add beef stock and simmer 3–5 minutes until slightly thickened.
- 10
Finish sauce
Remove from heat and whisk in the remaining 1 tablespoon of butter to add shine and richness. Taste and adjust seasoning with salt and pepper if needed. Strain the sauce through a fine mesh sieve into a small gravy boat if you prefer a smooth sauce.
- 11
Carve and serve
Using a sharp carving knife, cut the rested prime rib between the ribs into thick slices (typically 1/2 to 1 inch). Arrange slices on a warmed platter, spoon a little pan sauce over the slices or serve sauce on the side, and sprinkle with chopped parsley for color.