Prime Rib Roast * Recipe

Bring roast to room temperature

Remove the 5 lb prime rib from the refrigerator 2 to 3 hours before roasting so it reaches near room temperature (about 60–70 minutes per kg). Pat the roast dry with paper towels.

Preheat oven

Preheat the oven to 475°F (245°C) for initial sear-roast.

Season roast

In a small bowl combine 3 tbs kosher salt, 2 tbs freshly ground black pepper, 1 tbs garlic powder, 2 tbs minced rosemary, 1 tbs minced thyme, 3 tbs olive oil, and 2 tbs softened butter. Rub the mixture all over the roast, pressing into any crevices. Make sure the fat cap is coated.

Roast sear phase

Place the roast bone-side down (fat cap up) on a rack in a shallow roasting pan. Insert an oven-safe probe thermometer into the thickest part of the meat, avoiding bone. Roast at 475°F (245°C) for 20 minutes to develop a crust.

Roast low-and-slow

After 20 minutes, reduce oven temperature to 325°F (165°C) without opening the door if possible. 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. Expect about 12–15 minutes per pound at 325°F after the sear (for this 5 lb roast plan on ~60–75 minutes), but rely on the thermometer for accuracy.

Rest the roast

When the roast reaches the desired internal temperature, remove it from the oven, tent loosely with foil, and let rest for 20–30 minutes. The internal temperature will carry over and rise about 5–10°F. Resting allows juices to redistribute.

Carve

If bone-in, remove the bones by slicing between the meat and bones or carve rib steaks by cutting between bones. Slice the roast across the grain into 1/2"–3/4" thick slices. Serve immediately with pan jus.

Collect drippings

While the roast rests, pour off excess fat from the roasting pan, leaving any browned bits and about 1–2 tbs of fat.

Sauté aromatics

Place the roasting pan over two burners set to medium (or transfer pan drippings to a medium sauté pan). Add 1 minced shallot, 1 smashed garlic clove, 1 sprig fresh thyme, and 1 bay leaf. Sauté briefly until the shallot is softened, about 1–2 minutes.

Deglaze

Carefully add 1 cup dry red wine (or omit and use additional beef stock) to deglaze the pan, scraping up browned bits with a wooden spoon. Cook until the wine reduces by about half, roughly 3–4 minutes.

Simmer with stock

Add 2 cups beef stock and bring to a gentle simmer. Reduce heat and simmer until slightly reduced and flavorful, about 6–8 minutes. Taste and season with 1/2 tsp salt and 1/4 tsp black pepper.

Finish au jus

Strain the sauce through a fine-mesh sieve into a small saucepan or gravy boat, pressing on solids to extract flavor. Whisk in 1 tbs cold unsalted butter until glossy. Keep warm until serving.