Prime Rib 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 it dry thoroughly with paper towels.

Preheat oven

Preheat the oven to 500°F (260°C). Position a rack in the lower third of the oven so the roast will sit centered.

Make the rub

In a small bowl combine the kosher salt, black pepper, garlic powder, chopped rosemary, chopped thyme and olive oil. Stir to form a paste.

Loosen any string and, if necessary, tie the roast to hold shape. Rub the seasoning paste evenly all over the exterior of the roast, pressing into the meat so it adheres to fat and exposed surfaces.

Arrange the quartered onion, carrot chunks, celery, and crushed garlic in the bottom of a heavy roasting pan or rimmed sheet pan. Place a rack over the aromatics and set the seasoned prime rib, fat cap up, on the rack. Pour 1 cup beef stock into the pan (not over the roast) to keep drippings from burning.

Initial high-heat sear

Put the roast in the preheated 500°F oven and roast for 15 minutes. This develops a crust and jump-starts browning.

Reduce heat and continue roasting

After 15 minutes, reduce oven temperature to 325°F (165°C) without opening the oven more than necessary. Continue roasting until internal temperature reaches: 115–120°F for rare, 125–130°F for medium-rare, or 135°F for medium when measured in the thickest part away from the bone. For a 6-lb bone-in roast, plan roughly 13–15 minutes per pound after the sear (use a probe thermometer for accuracy).

Insert a meat thermometer into the center of the roast (away from bone) before the roast has finished. When the desired target temperature is reached, remove the roast from the oven.

Tent and rest

Transfer the roast to a cutting board and tent loosely with aluminum foil. Let rest for 20–25 minutes; internal temperature will rise about 10–15°F during resting. Resting allows juices to redistribute and makes carving easier.

While the roast rests, make a quick au jus using the pan drippings. Place the roasting pan on the stovetop over medium heat (use two burners if pan is wide) and skim excess fat if desired, leaving about 2 tablespoons.

Add the dry red wine to deglaze the pan, scraping up browned bits with a wooden spoon. Let the wine reduce by half (2–3 minutes).

Add the beef stock and bring to a simmer for 3–5 minutes until slightly reduced. Taste and adjust seasoning with salt and pepper. Optional: whisk in 2 tablespoons unsalted butter off heat for shine and mouthfeel.

Strain the au jus through a fine-mesh sieve into a serving vessel to remove solids, if desired. Serve warm alongside sliced prime rib.

Carve the rested roast against the grain into desired thickness (generally 1/4–1/2 inch for prime rib). Arrange on a platter and spoon au jus over slices or serve on the side.