Prime Rib Recipe

Bring roast to room temperature

Remove the prime rib from the refrigerator 2 to 3 hours before cooking (about 1 hour per 2 lbs) so it comes close to room temperature. Pat the exterior dry thoroughly with paper towels.

Preheat oven and prepare rack

Position a rack in the lowest third of the oven. Preheat the oven to 450°F (230°C) for the initial sear-roast step.

Trim any excessive silver skin or loose pieces, leaving a thin fat cap. Using your hands, rub the roast all over with the kosher salt and freshly ground black pepper, making sure to coat the ends and between bones if exposed.

In a small bowl, combine the softened butter, minced garlic, chopped rosemary, chopped thyme, Dijon mustard, and olive oil. Mix until smooth. Spread the herb-garlic butter evenly over the top and sides of the roast. Optionally sprinkle the coarse ground black pepper over the buttered surface for texture and extra flavor.

Initial high-heat roast (sear)

Place the roast bone-side down or fat-side up on a rack in a shallow roasting pan. Insert a probe or leave space for an instant-read thermometer. Put the roast in the preheated 450°F oven and roast for 15 minutes to develop a browned crust.

Lower heat and continue roasting

After 15 minutes, reduce oven temperature to 325°F (165°C) and continue roasting until the internal temperature reaches your desired doneness: 115–120°F (46–49°C) for rare, 125–130°F (52–54°C) for medium-rare, 135–140°F (57–60°C) for medium. For a 5 lb bone-in roast, expect approximately 1.5 to 2 hours after reducing heat for medium-rare, but rely on thermometer readings rather than time.

Check temperature in the thickest part of the meat, avoiding contact with bone. Begin checking 30 minutes before the expected end time.

Rest the roast

When the roast reaches the target internal temperature (see above), remove it from the oven and transfer to a cutting board. Tent loosely with foil and rest for 20–30 minutes. During resting the roast will rise about 5–10°F and juices will redistribute.

Carve

Using a sharp carving knife, remove the bones if desired (them can be cut away at the joint) and slice the roast against the grain into 1/2-inch to 3/4-inch thick slices. Serve with pan juices or prepared au jus.

While the roast rests, place the roasting pan on the stovetop over medium heat. If there is a lot of fat, spoon off excess leaving about 1–2 tablespoons and any browned bits. Add the red wine to deglaze, scraping up browned bits with a wooden spoon. Reduce by half (about 3–5 minutes).

Add the beef or chicken stock and simmer 3–5 minutes. If you prefer a thicker sauce, whisk a teaspoon of flour or cornstarch with 1 tablespoon cold water to make a slurry and whisk into the sauce, simmer until slightly thickened. Taste and adjust seasoning with salt and pepper. Strain if desired and serve alongside the sliced prime rib.