Prime Rib Eye Recipe

Prepare and season roast

Remove the rib eye roast from the refrigerator and let it sit at room temperature for 1 to 2 hours (at least 1 hour) so it cooks evenly. Pat the roast dry with paper towels. Rub the entire surface with olive oil. In a small bowl combine kosher salt, black pepper, garlic powder, chopped rosemary and chopped thyme. Massage the seasoning mix evenly over the roast, pressing so it adheres to the fat and meat.

Preheat oven and sear

Position a rack in the oven and preheat to 230°C (450°F). Heat a large, ovenproof skillet or roasting pan over high heat until very hot. Add 1 tablespoon olive oil. Place the roast fat-side down or on one side and sear 2 to 3 minutes until deeply browned. Turn and sear all sides (including the ends) 1–2 minutes each so the exterior is well-browned.

Roast

Transfer the seared roast to a roasting pan or keep in the ovenproof skillet with the fat cap up. Place smashed garlic cloves and butter on top and around the roast. Roast in the preheated oven at 230°C (450°F) for 15 minutes to develop a crust, then reduce the oven temperature to 160°C (325°F). Continue roasting until the internal temperature reaches your desired doneness: 50–52°C (122–126°F) for rare, 55–57°C (131–135°F) for medium-rare, or 60–63°C (140–145°F) for medium. For a 1 kg roast expect approximately 45–70 minutes after the initial high-heat period depending on oven and roast shape—start checking temperature with a probe after 30 minutes at the lower temperature.

Rest the roast

Remove the roast from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 20–30 minutes. During resting the internal temperature will rise about 5–7°C (9–12°F) and juices will redistribute.

Make pan sauce (optional)

Place the roasting pan or skillet over medium heat on the stovetop. Carefully pour off excess fat, leaving browned bits (fond). Add red wine (if using) and scrape the pan to deglaze, reducing by half (~2 minutes). Add beef stock and Worcestershire sauce and bring to a simmer. Reduce until sauce is concentrated to your liking (about 5–8 minutes). If you prefer a thicker gravy, mix cornstarch with cold water to make a slurry and whisk into simmering sauce until thickened. Stir in remaining butter off heat for a glossy finish. Taste and adjust seasoning with salt and pepper.

Slice and serve

Carve the rested prime rib eye against the grain into 1–1.5 cm thick slices. Serve immediately with pan sauce spooned over or on the side.