Prime Rib Recipe

Bring roast to room temperature

Remove the prime rib from the refrigerator 2 to 3 hours before cooking (depending on size) so it comes to near room temperature. This promotes even cooking. Pat the roast dry thoroughly with paper towels.

Preheat oven

Preheat the oven to 260°C (500°F) for initial sear roasting. Position rack in the center of the oven. Use a roasting pan with a rack to lift the roast above the pan bottom.

Prepare seasoning rub

In a small bowl combine Kosher salt, coarsely ground black pepper, garlic powder, onion powder, chopped rosemary, chopped thyme, and softened butter. Mix to a spreadable paste. Rub olive oil over the entire exterior of the roast, then press the butter-herb mixture evenly over the top and sides of the roast.

Initial high-heat sear

Place the roast bone-side down (or fat cap up if boneless) on the roasting rack. Insert an oven-safe probe thermometer into the center of the thickest part of the roast without touching bone. Roast at 260°C (500°F) for 15 minutes to develop a crust.

Lower temperature and continue roasting

After the initial 15 minutes, reduce oven temperature to 160°C (325°F). Continue roasting until the internal temperature reaches your desired doneness: 49–52°C (120–125°F) for rare, 54–57°C (130–135°F) for medium-rare, or 60–63°C (140–145°F) for medium. For a 1 kg roast estimate approximately 45–60 minutes at the lower temperature after searing, but rely on internal temperature rather than time.

Tent and rest

When the roast reaches the target internal temperature, remove it from the oven and transfer to a carving board. Tent loosely with aluminum foil and let rest for 20–25 minutes; carryover cooking will raise the temperature 3–6°C (5–10°F). Resting lets juices redistribute and makes slicing easier.

Carve and serve

Remove the bones (if present) by cutting them away at the joint, or slice between the ribs for bone-in portions. Slice prime rib against the grain into 1–1.5 cm thick slices. Serve immediately with au jus or horseradish, as desired.

While the roast rests, pour off excess fat from the roasting pan leaving about 2 tablespoons of drippings. Place the pan over medium heat on the stovetop (or transfer drippings to a saucepan). Add the minced shallot and sauté 1–2 minutes until softened.

Deglaze the pan with the dry red wine, scraping up browned bits from the bottom. Reduce by half, about 3–5 minutes.

Add the beef stock and freshly ground black pepper. Bring to a simmer and reduce slightly to concentrate flavors, 6–8 minutes. Taste and adjust seasoning. Strain if desired and keep warm. Serve alongside sliced prime rib.