Prime Rib Recipe

Temper the roast

Remove the prime rib from the refrigerator and leave it uncovered on a rack set over a tray for 2 to 3 hours (or at least 1 hour) to come toward room temperature. This promotes even cooking.

Preheat oven

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

Prepare seasoning rub

In a small bowl, combine kosher salt, coarsely ground black pepper, garlic powder, chopped rosemary, chopped thyme, and softened butter. Stir into a paste, then add the olive oil to loosen to a spreadable consistency.

Season the roast

Pat the roast dry with paper towels. If the fat cap is uneven, score it lightly in a crosshatch. Rub the herb-butter mixture all over the exterior of the roast, pressing it into the fat and exposed bones. Make sure the seasoning covers all surfaces.

Initial high-heat sear roast

Place the roast bone-side down (fat cap up) on a rack in a shallow roasting pan. Roast at 500°F (260°C) for 20 minutes to develop a deep crust.

Lower temperature and continue roasting

After 20 minutes, reduce the oven temperature to 325°F (165°C). Continue roasting until the internal temperature, measured at the thickest part of the meat (not touching bone), reaches your desired doneness: 115–120°F (46–49°C) for rare, 125–130°F (52–54°C) for medium-rare, or 135–140°F (57–60°C) for medium. As a guideline, allow about 12–15 minutes per pound at 325°F after the sear, but rely on the probe thermometer for accuracy.

Rest the roast

Remove the roast from the oven when it reaches target temperature and transfer it to a cutting board. Tent loosely with aluminum foil and let rest for 20–30 minutes. The internal temperature will rise about 5–10°F (3–6°C) and juices will redistribute.

Carve

Using a sharp carving knife, remove the ribs (if desired) by slicing between bone and meat. Or slice the meat into 1/2-inch thick slices against the grain. Serve with au jus.

Collect pan drippings

While the roast rests, pour off excess fat from the roasting pan, leaving any browned bits and about 1–2 tablespoons of fond. Place the roasting pan over two burners set to medium-low if using a stovetop-safe pan, or transfer the fond to a medium saucepan.

Sauté aromatics

Add the minced shallot and smashed garlic to the pan with a tablespoon of butter and sauté for 1–2 minutes until softened and fragrant, scraping up browned bits with a wooden spoon.

Deglaze

Add the red wine (if using) and increase heat to medium-high. Scrape and reduce the liquid by about half, 2–3 minutes. If not using wine, skip to adding stock.

Simmer with stock

Add the beef stock, thyme sprigs, and bay leaf. Bring to a gentle simmer and reduce until the sauce is flavorful and slightly concentrated, about 8–10 minutes.

Strain and finish

Strain the au jus through a fine-mesh sieve into a clean saucepan or bowl, pressing on solids to extract flavor. Return to low heat, whisk in 1 tablespoon of butter, and season with salt and coarsely ground black pepper to taste. Keep warm until serving.