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Ingredients
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Prime Rib
Method
Prime Rib
- 1
Prepare roast
Remove the prime rib from the refrigerator at least 1 hour before cooking (up to 2 hours) to come toward room temperature. Pat the roast dry with paper towels, especially the surface of the fat cap. This ensures even cooking and proper browning.
- 2
Make herb-garlic rub
In a small bowl, combine the kosher salt, coarsely ground black pepper, minced rosemary, minced thyme, minced garlic, olive oil, and softened butter to form a paste. Adjust texture with a little more oil if needed so it spreads easily.
- 3
- 4
Preheat oven and initial high-heat sear
Preheat oven to 450°F (230°C). When oven reaches temperature, roast the prime rib uncovered at 450°F for 15 minutes to develop a brown crust.
- 5
Slow roast to temperature
Reduce oven temperature to 275°F (140°C) and continue roasting until internal temperature—measured with an instant-read thermometer inserted into the thickest part, not touching bone—reaches 120°F (49°C) for rare or 125°F (52°C) for medium-rare. For a 14 oz bone-in portion (approx. one rib/individual roast), this slow roast time from the reduced temperature may be about 25–45 minutes depending on starting temperature and oven; check temperature after 20 minutes and every 5–10 minutes thereafter.
- 6
Rest the roast
Remove the roast from the oven when it reaches target internal temperature, tent loosely with foil, and let rest for 15–20 minutes. During resting the internal temperature will rise about 5–10°F and juices will redistribute.
- 7
Make pan sauce (optional)
While the roast rests, place the roasting pan with drippings over medium heat on the stovetop (or transfer drippings to a skillet). Add the red wine and scrape up browned bits with a wooden spoon. Add the beef stock and simmer until reduced by about half and slightly thickened, about 5–8 minutes. Taste and adjust seasoning with salt and pepper. Strain if desired.
- 8
Carve and serve
Carve the prime rib against the grain into 3/4"-1" slices. Serve each portion with a spoonful of pan sauce or jus, and season with additional salt and freshly ground pepper to taste.
