8 Oz Prime Rib Recipe
Make 8 Oz Prime Rib Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Prime Rib Roast
Optional Au Jus
Method
Prime Rib Roast
- 1
Bring to room temperature
Remove the prime rib from the refrigerator 1 to 2 hours before cooking so it comes close to room temperature (this helps it cook evenly). Pat the roast dry with paper towels.
- 2
Preheat oven
Preheat the oven to 500°F (260°C). Position a rack in the center of the oven.
- 3
Prepare herb butter and rub
In a small bowl, mix the room-temperature butter, olive oil, chopped rosemary, chopped thyme, garlic powder, kosher salt, and black pepper to form a paste.
- 4
Apply rub
Loosen the fat cap if desired and rub the herb-butter mixture evenly over the entire surface of the roast, coating all sides. Tie the roast with kitchen twine every 1.5–2 inches if the roast is uneven, to ensure even cooking.
- 5
Roast (high heat sear)
Place the roast bone-side down or fat-side up on a rack in a shallow roasting pan. Insert an instant-read thermometer into the thickest part of the meat, avoiding bone. Roast at 500°F (260°C) for 15 minutes to create a browned crust.
- 6
Lower temperature and finish cooking
Immediately reduce oven temperature to 325°F (163°C) and continue roasting until the internal temperature reaches 125°F (52°C) for medium-rare, about 45–60 more minutes for a 2.25 lb roast (target time will vary; check temperature early). For medium, aim for 135°F (57°C). Note that for an 8 oz serving cut from this roast you want the roast cooked to your preferred doneness overall.
- 7
Rest
Remove the roast from the oven when it reaches 5°F (about 3°C) below your target final temperature (carryover heat will raise it). Tent loosely with foil and rest for 20–30 minutes. Resting allows juices to redistribute and ensures an 8 oz slice will be juicy.
- 8
Slice and serve
Using a sharp carving knife, slice a single 8 oz portion across the grain to desired thickness. Serve with optional au jus or horseradish sauce.
Optional Au Jus
- 9
Make au jus from pan drippings
While the roast rests, pour pan drippings into a small saucepan. Add the beef stock and red wine (if using) and bring to a gentle simmer over medium heat, scraping up browned bits from the pan. Simmer 3–5 minutes.
- 10
Finish and thicken (optional)
If you prefer a slightly thicker jus, whisk cornstarch with cold water to form a slurry and stir into the simmering liquid. Cook 1–2 minutes until slightly thickened. Stir in Worcestershire sauce and adjust seasoning with salt and pepper to taste. Strain through a fine sieve if desired and serve warm alongside the sliced 8 oz prime rib.