Prime Rib Roast Beef Recipe

Season and Rest

Remove the prime rib from the refrigerator 2 hours before roasting to bring to room temperature. Pat dry with paper towels. In a small bowl combine kosher salt, freshly ground black pepper, minced garlic and chopped rosemary. Rub olive oil over the entire roast, then massage the seasoning mix evenly into the exterior. Tie the roast with kitchen twine between bones to maintain shape if not already tied.

Roast

Preheat oven to 230°C (450°F). Place roast on a rack in a roasting pan bone-side down (fat cap up). Roast at 230°C for 20 minutes to develop a crust, then reduce oven temperature to 160°C (325°F). Insert a meat thermometer into the thickest part of the roast, not touching bone. Roast until internal temperature reaches 52°C (125°F) for medium-rare (approximately 15-18 minutes per 500 g after initial sear; for a 4 kg roast expect roughly 90–110 additional minutes).

Resting

Remove roast from oven when target temperature is reached, tent loosely with foil and let rest for 25-30 minutes. Carryover will raise internal temperature by ~5–7°C. Reserve pan drippings for jus. After resting, carve between bones into thick slices and keep warm while finishing jus and sides.

Caramelize Shallots

While the roast is resting, melt butter in a medium saucepan over medium heat. Add thinly sliced shallots and a pinch of salt; cook slowly, stirring occasionally, until deep golden and caramelized, 12–18 minutes. Stir in minced garlic during the last 1 minute.

Deglaze and Reduce

Add tomato paste to the shallots and cook 1 minute. Pour in red wine to deglaze the pan, scraping any browned bits. Increase heat to medium-high and reduce wine by about two-thirds, about 6–8 minutes.

Make Jus

Add beef stock, thyme sprigs and bay leaf. Bring to a simmer and reduce until sauce coats the back of a spoon, about 15–20 minutes. Remove thyme and bay leaf. Strain the sauce into a clean saucepan, pressing shallots to extract flavor if desired. Taste and season with salt and black pepper.

Mount with Butter

Off heat, whisk in cold cubed butter a few pieces at a time until the jus is glossy and slightly thickened. Keep warm and gently reheat if needed before serving.

Cook Potatoes

Place peeled and chunked potatoes into a large pot and cover with cold salted water. Bring to a boil and simmer until very tender, 15–20 minutes. Drain well and return to pot over low heat for 1 minute to dry out excess moisture.

Mash and Enrich

Pass potatoes through a ricer or mash very finely. Stir in warm butter and warmed heavy cream until smooth. Add grated nutmeg, salt and pepper. Allow mixture to cool slightly so it won't scramble the yolks.

Incorporate Yolks and Pipe

Whisk in egg yolks until fully incorporated and mixture is pipeable. Transfer potato mixture to a piping bag fitted with a large star tip. On a parchment-lined baking sheet, pipe 8–10 duchess potato mounds (about 100–120 g each). Brush lightly with beaten whole egg for an egg wash.

Bake

Preheat oven to 200°C (400°F). Bake duchess potatoes until golden and crisp on the edges, about 20–25 minutes. Keep warm in low oven (100–110°C) if not serving immediately.

Make Batter

Whisk eggs and milk together in a bowl. In a separate bowl, combine flour and salt. Gradually whisk wet mixture into dry until smooth. Let batter rest at room temperature for 30 minutes (allows gluten to relax and batter to hydrate).

Heat Pan and Bake

Preheat oven to 220°C (425°F). Place 12 muffin cups or a 12-cup muffin tin in the oven with about 1/2 tsp vegetable oil in each cup until oil is smoking hot, about 5 minutes. Pour batter evenly into the hot cups, filling each about 1/2–2/3 full. Quickly return to oven and bake without opening the door until puffed and deeply golden, 20–25 minutes. Serve immediately to retain crispness.

Blanch Carrots

Bring a pot of salted water to a boil. Add carrots and blanch until just tender, 4–6 minutes depending on thickness. Drain and refresh in ice water briefly, then drain well.

Glaze

In a large skillet over medium heat, melt butter. Add brown sugar and orange juice, stirring to dissolve. Add carrots, season with salt and pepper, and cook, tossing occasionally, until carrots are glazed and sauce is slightly reduced, about 6–8 minutes. Stir in chopped parsley just before serving.