8oz Oven – Roasted Prime Rib Recipe

Preheat and season

Preheat the oven to 450°F (230°C). Pat the 8 oz prime rib dry with paper towels. In a small bowl combine kosher salt, black pepper, garlic powder and chopped rosemary. Rub the steak all over with olive oil, then press the seasoning mixture evenly onto all sides. Let rest at room temperature for 20–30 minutes while preparing other components.

Sear and roast

Heat an oven-safe skillet (cast iron preferred) over high heat until smoking lightly. Add 1 tablespoon butter and swirl to melt. Sear the steak 1.5–2 minutes per side until a deep brown crust forms, including edges. Transfer the skillet to the preheated oven and roast at 450°F for 6 minutes to develop the exterior, then reduce oven temperature to 350°F (175°C) and continue roasting until internal temperature reaches 125°F (52°C) for medium-rare (about 8–10 more minutes; times vary by thickness). Use an instant-read thermometer in the thickest part to confirm doneness.

Rest

Remove steak from oven, transfer to a cutting board, tent loosely with foil and rest 10 minutes. Resting allows juices to redistribute; internal temperature will rise about 5°F. While the steak rests, finish the au jus and asparagus and keep potatoes warm.

Finish and serve

After resting, slice the steak against the grain if serving sliced, or serve whole. Spoon warm au jus alongside or over the meat.

Cook potatoes and garlic

Place the potato cubes and whole peeled garlic cloves in a medium pot and cover with cold water by 1 inch. Add 1/2 teaspoon salt. Bring to a boil over high heat, then reduce to medium-low and simmer until potatoes are very tender, about 12–15 minutes. Drain well in a colander.

Mash and finish

Return drained potatoes and garlic to the warm pot off heat for 1 minute to evaporate excess moisture. In a small saucepan or microwave, warm the milk and heavy cream with 2 tablespoons butter until the butter melts and liquid is hot but not boiling. Mash the potatoes and garlic with a potato masher or ricer until mostly smooth. Gradually add the warm milk mixture, mashing to reach a creamy consistency. Season with 3/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper; taste and adjust. Stir in chopped chives if using. Keep covered and warm until serving.

Prepare asparagus

Preheat a grill pan over medium-high heat (or preheat outdoor grill to medium-high). Toss trimmed asparagus with 1 tablespoon olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, coating evenly.

Grill

Place asparagus on the hot grill pan in a single layer and cook, turning occasionally, until charred in spots and tender-crisp, about 3–5 minutes depending on thickness. Remove to a plate and squeeze lemon over asparagus if desired.

Sauté shallot and deglaze

After removing the steak from the hot skillet (reserve pan juices), place the skillet over medium heat. Add the minced shallot to the pan and sauté 30–45 seconds in the rendered fat. Carefully add the dry red wine (if using) to deglaze, scraping brown bits from the bottom with a wooden spoon; reduce by half, about 1–2 minutes.

Make au jus

Add 1 cup beef au jus or low-sodium beef broth and fresh thyme to the skillet. Bring to a gentle simmer and reduce slightly for 3–4 minutes to concentrate flavor. Taste and season with 1/4 teaspoon salt and a pinch of pepper as needed. Off heat, whisk in 1 tablespoon cold unsalted butter to give the jus a silky finish. Strain the jus through a fine-mesh sieve into a small warm sauceboat if you prefer a smooth sauce.