Prime Rib Recipe
Make Prime Rib Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Prime Rib Roast
Au Jus (pan sauce)
Method
Prime Rib Roast
- 1
Bring to room temperature
Remove the prime rib from the refrigerator 2 to 3 hours before cooking. Pat dry thoroughly with paper towels. Let it sit uncovered on a rack set over a baking sheet to air-dry slightly; this helps form a better crust.
- 2
Preheat oven (reverse-sear method)
Preheat your oven to 250°F (120°C). Position a rack in the middle of the oven.
- 3
Prepare herb-garlic butter
In a small bowl, combine the softened unsalted butter, olive oil, garlic powder, chopped rosemary, chopped thyme, 2 tablespoons kosher salt and 1 tablespoon coarse black pepper. Mix to a spreadable paste.
- 4
Season roast
Tuck the smashed garlic cloves around the roast and rub the herb-garlic butter all over the exposed meat surfaces (not the bone). If bones are exposed, you can tuck them under a foil tent. For best flavor, also sprinkle the remaining 1 tablespoon kosher salt and 1 tablespoon coarse black pepper over the outside, pressing gently to adhere.
- 5
Slow roast to temperature
Place the roast bone-side down (fat cap up) on a roasting rack set in a shallow pan. Insert an instant-read or probe thermometer into the thickest part of the meat, not touching bone. Roast at 250°F (120°C) until the internal temperature reaches 115–118°F (46–48°C) for medium-rare after searing (about 20–25 minutes per pound; for a 6–8 lb roast expect 2 to 3 hours). Check temperature periodically — oven times vary.
- 6
Tent and rest
Remove the roast from the oven when it reaches the target temperature. Tent loosely with aluminum foil and rest 20–30 minutes. The internal temp will rise ~5–10°F while resting.
- 7
High-heat sear
Preheat oven to 500–525°F (260–275°C) or set broiler on high. Remove foil and place roast back in the oven on the highest rack for 7–12 minutes, or until a deep brown crust forms and the internal temperature reaches 125–130°F (52–54°C) for medium-rare. Alternatively, sear all exposed surfaces under a very hot broiler or in a large cast-iron skillet over high heat with 1 tablespoon oil until deeply browned (1–2 minutes per side).
- 8
Final rest and carve
Transfer roast to a cutting board and rest 10–15 minutes before carving. Reserve pan drippings for au jus. Carve between the bones into thick slices (about 1/2 to 1 inch) and serve.
Au Jus (pan sauce)
- 9
Deglaze roasting pan
While the roast rests after the high-heat sear, remove excess fat from the roasting pan, leaving browned fond. Place the roasting pan over medium heat on the stovetop (or use a separate sauté pan) and add the minced shallot. Sauté 1–2 minutes until softened. Pour in the red wine (if using) and scrape up all browned bits with a wooden spoon. Reduce wine by half, about 2–4 minutes.
- 10
Add stock and simmer
Add the beef stock and Worcestershire sauce. Bring to a gentle simmer and reduce until slightly thickened and concentrated, about 6–10 minutes. Taste and season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper or to taste.
- 11
Finish and strain
Swirl in the cold 1 tablespoon butter to give the au jus a glossy finish. Strain the sauce through a fine-mesh sieve into a warm serving vessel to remove solids and any excess fat. Serve hot alongside sliced prime rib for dipping.