Prime Rib Recipe
Half pound prime rib, two eggs cooked to order.
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Ingredients
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Prime Rib
Eggs
Optional garnish & serving
Method
Prime Rib
- 1
Bring to room temperature
Remove the 0.5 lb prime rib from refrigeration and let rest on the counter, uncovered, for 30–45 minutes so it approaches room temperature. Pat dry with paper towels.
- 2
- 3
Sear (optional but recommended)
Preheat a heavy skillet or sauté pan over medium-high heat until hot. Add a light coating of oil or use the 1 tsp olive oil already on the meat. Sear the prime rib 1–2 minutes per side until a deep brown crust forms—sear all exposed surfaces including ends. This step yields better crust and flavor.
- 4
Roast
Preheat oven to 325°F (160°C). Place the seared prime rib on a rack in a shallow roasting pan, fat side up. Insert an instant-read thermometer into the thickest part of the meat without touching bone. Roast until internal temperature reaches desired doneness: 115–120°F for rare, 125–130°F for medium-rare (approximately 20–30 minutes for a 0.5 lb portion but monitor thermometer closely). For a small 0.5 lb piece expect ~20 minutes; adjust based on thickness.
- 5
Rest
Remove roast from oven when it is about 5°F below target (carryover will raise temp). Tent loosely with foil and rest for 10 minutes. During resting, temperature will rise a few degrees and juices will redistribute.
- 6
Finish & slice
Transfer roast to a cutting board. If bone-in, cut along the bone to remove. Slice the prime rib into an appropriate thickness (1/2"–3/4") against the grain. Spoon any collected pan juices or steak jus (2 tbs) over slices if desired.
Eggs
- 7
Cook to order
Decide desired egg doneness (sunny-side up, over-easy, over-medium, over-hard, or scrambled). For fried eggs: heat a nonstick skillet over medium-low heat and add 1 tsp butter. When butter foams, crack 2 large eggs into the pan. Season with 1/8 tsp salt and a pinch of black pepper. Cook for 2–3 minutes for sunny-side up (whites set, yolks runny). For over-easy flip gently after whites set and cook 15–30 seconds more. For over-medium cook 45–60 seconds after flip. For over-hard break yolks and cook until firm. For scrambled: whisk eggs, cook over medium-low, stirring gently until soft curds form.
- 8