Prime Rib Dinner [wednesdays Only] Recipe

Bring to temperature

Remove the prime rib from the refrigerator 2 hours before roasting so it comes to near room temperature. Pat dry with paper towels.

Preheat oven

Preheat the oven to 500°F (260°C). Position a rack in the center of the oven.

Season roast

Combine Kosher salt, black pepper, garlic powder, and chopped rosemary. Rub the roast all over with olive oil, then evenly coat with the seasoning mixture, pressing it into the meat.

High-heat sear

Place the roast fat-side up on a rack in a roasting pan. Roast at 500°F (260°C) for 15 minutes to develop a crust.

Reduce heat and finish roasting

After 15 minutes, reduce oven temperature to 325°F (160°C) and continue roasting until the internal temperature reaches desired doneness: 120°F (49°C) for rare, 125°F (52°C) for medium-rare, 135°F (57°C) for medium. For a 5 lb roast expect about 12–15 minutes per pound after the initial sear, but always rely on an instant-read thermometer. Target approximately 1 hour additional for medium-rare (verify with thermometer).

Rest

Remove the roast from the oven, tent loosely with foil, and let rest 20–30 minutes. Internal temperature will rise ~5–10°F (3–6°C). Reserve pan drippings for au jus.

Carve and serve

Transfer roast to a cutting board and slice between the ribs into generous portions. Serve immediately with warmed au jus or pan juices.

Pour pan drippings into a fat separator or skim fat from the roasting pan. Place a medium skillet over medium heat, add 1 teaspoon oil if needed and sauté minced shallot until translucent, about 1–2 minutes.

Deglaze the roasting pan or skillet with red wine (or sherry), scraping up browned bits. Add beef stock and the reserved pan juices. Simmer gently 5–8 minutes to reduce slightly.

Taste and adjust seasoning. If desired, whisk in 1 teaspoon cold butter off-heat to add sheen. Keep warm for serving.

Preheat and prepare potatoes

While roast is resting or during last 45–60 minutes of prime rib cooking, preheat oven to 400°F (200°C) if not already set for finishing. Scrub potatoes and dry thoroughly. Pierce each potato 3–4 times with a fork.

Season and bake

Rub each potato with olive oil and sprinkle with Kosher salt. Place directly on an oven rack or on a baking sheet and bake 45–60 minutes until skins are crisp and an instant-read thermometer reads 205°F (96°C) in the center.

Finish and serve

Remove potatoes from oven. Make a lengthwise slit and fluff the interior with a fork. Top with butter, sour cream, and chives as desired.

Assemble salad

In a large bowl, combine mixed salad greens, halved cherry tomatoes, sliced cucumber, thinly sliced red onion, and shredded carrots. Toss gently to mix.

Dress and finish

Just before serving, drizzle the vinaigrette over the salad (about 1/2 cup for 8 cups greens) and toss lightly to coat. Top with croutons if using. Serve immediately so greens remain crisp.

Warm rolls

If rolls are refrigerated or at room temp, warm them wrapped in foil in a 350°F (175°C) oven for 8–10 minutes or until heated through. Brush with melted butter before serving.