Chef Carved Prime Rib Recipe
Make Chef Carved 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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Prime Rib
Au Jus (pan sauce)
Finishing & Carving
Method
Prime Rib
- 1
Bring to room temperature
Remove the prime rib from the refrigerator 2 to 3 hours before cooking (minimum 1 hour per 2 pounds). Pat the roast dry with paper towels. Allowing the roast to come closer to room temperature promotes even cooking.
- 2
Preheat oven and prepare rub
Preheat oven to 500°F (260°C). In a small bowl, combine Kosher salt, coarse black pepper, garlic powder, onion powder, chopped rosemary, chopped thyme, and olive oil to form a paste. Mix in the softened butter until homogenous.
- 3
Season the roast
Score the fat cap lightly (optional) and rub the herb-garlic-butter paste all over the roast, including any exposed bones and the underside. Be generous with seasoning so flavors penetrate the exterior. If you have time, let it sit uncovered in the refrigerator for up to 4 hours to dry the exterior (skip if short on time).
- 4
High-heat sear in oven
Place the roast on a rack in a shallow roasting pan, fat cap up. Insert a probe thermometer into the center of the thickest part of the roast, avoiding bone. Roast at 500°F (260°C) for 15–20 minutes to develop a deep brown crust.
- 5
Lower temperature and continue roasting
After the initial high-heat blast, reduce the oven temperature to 325°F (163°C). Continue roasting until the internal temperature reaches 120°F (49°C) for rare, 125°F (52°C) for medium-rare, or 135°F (57°C) for medium. For a 6 lb roast expect approximately 1 hour to 1 hour 20 minutes after lowering temperature, but rely on internal temp rather than time.
- 6
Resting
Remove roast from the oven once it reaches desired internal temperature. Tent loosely with foil and rest on a cutting board for 20–30 minutes; carryover cooking will raise the internal temp ~5–10°F and redistribute juices.
Au Jus (pan sauce)
- 7
Deglaze the roasting pan
While the roast rests, place the roasting pan with accumulated juices on the stovetop over medium heat (if your pan is not stovetop-safe, pour drippings into a saucepan). Add the minced shallot and smashed garlic clove and sauté 1–2 minutes until fragrant, scraping browned bits from the pan with a wooden spoon.
- 8
Build the sauce
Add the red wine (if using) to deglaze and simmer 2–3 minutes to reduce slightly. Pour in the beef stock and add the Worcestershire sauce and thyme sprig. Bring to a simmer and reduce by about one-quarter to concentrate flavors, 6–8 minutes.
- 9
Finishing & Carving
- 10
Carve
Transfer the rested roast to a carving station. If bone-in and you prefer boneless slices: carefully remove the bones with a sharp knife by cutting along the rib bones and separating the meat. For classic presentation, leave bones intact and carve slices 1/4" to 1/2" thick against the grain for tender slices. Wipe the knife between cuts for clean presentation.
- 11