Parrot's Prime Rib Dinner Recipe

Bring roast to room temperature

Remove the prime rib from the refrigerator 2 to 3 hours before cooking so it comes to near room temperature. Pat dry thoroughly with paper towels.

Season roast

In a small bowl combine kosher salt, freshly ground black pepper, garlic powder, and chopped rosemary. Rub the roast all over with olive oil, then massage the seasoning mixture into the surface of the meat, pressing to adhere. Place the roast bone-side down (fat cap up) on a rack in a roasting pan.

Roast (low-and-slow then high-heat finish)

Preheat oven to 225°F (107°C). Insert an oven-safe meat thermometer into the thickest part of the roast, avoiding bone. Roast at 225°F until internal temperature reaches 115°F for medium-rare after resting (this will take about 2 to 2.5 hours for a 5 lb roast; target 20–22 minutes per pound as a guideline). Remove roast from oven and increase oven temperature to 500°F (260°C). Let the roast rest 15–20 minutes while oven heats.

High-heat sear

Return the roast to the oven and roast at 500°F for 7–10 minutes, or until exterior is browned and an instant-read thermometer reads 125°F for medium-rare (adjust 5–10°F for desired doneness). Remove roast from oven and transfer to a cutting board. Tent loosely with foil and let rest 20–25 minutes; internal temperature will rise ~5–10°F to reach final doneness.

Carve and serve

Using a sharp carving knife, slice the roast between ribs into individual rib steaks or slice across the grain into 1/2-inch slices. Spoon au jus over slices and finish with dollops of herb butter if desired.

While the roast cooks, combine softened unsalted butter, chopped parsley, thyme leaves, lemon zest, sea salt, and black pepper in a small bowl. Mix until evenly incorporated. Transfer the compound butter to plastic wrap, form into a log, and chill until firm. When roast is sliced, cut rounds of herb butter and place on hot slices so it melts over the meat.

Collect drippings

After the roast has finished searing, pour the pan drippings through a fine-mesh strainer into a heatproof measuring cup or saucepan. Skim off excess fat leaving about 4 tablespoons of concentrated drippings for flavor.

Saute shallot

In a medium saucepan over medium heat add 1 tablespoon of the reserved drippings (or a little olive oil if needed). Add the finely chopped shallot and the smashed garlic clove and sauté until softened and fragrant, about 2 minutes. Remove and discard the smashed garlic clove once it has flavored the pan.

Deglaze and simmer

Add the dry red wine (if using) to deglaze the roasting pan or saucepan, scraping up browned bits. Let reduce by half, about 2–3 minutes. Add beef stock, thyme sprig, and bay leaf. Bring to a gentle simmer and reduce for 8–10 minutes to concentrate flavor.

Finish sauce

Remove thyme sprig and bay leaf. Whisk in the cold tablespoon of butter to give the jus a silky texture. Taste and season with salt and pepper as needed. Keep warm until serving.

Roasted baby potatoes

Preheat oven to 425°F (218°C) when roast is in its low-and-slow stage and you plan to roast potatoes later. Toss baby potatoes with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Spread on a rimmed baking sheet in a single layer and roast for 25–30 minutes, turning once, until golden and tender. If the oven is used at 500°F for the roast sear, you can finish potatoes at that temperature for 5 minutes to re-crisp after the roast is removed.

Sautéed green beans

Bring a medium saucepan of salted water to a boil. Blanch green beans for 2 minutes until bright green and slightly tender. Drain and shock in ice water, then drain thoroughly. In a skillet over medium heat melt 2 tablespoons butter, add green beans, sauté 2–3 minutes until heated through. Finish with 1 tablespoon lemon juice and season with coarse sea salt and a pinch of black pepper. Serve immediately.