Prime Rib Recipe

Prepare roast

Remove the prime rib from the refrigerator 2 hours before cooking to come to near room temperature. Pat dry with paper towels.

Season

In a small bowl combine kosher salt, coarsely ground black pepper, garlic powder, chopped rosemary and thyme. Rub olive oil evenly over the roast, then massage the herb-salt pepper mixture all over the exterior, pressing so it adheres.

Roast - high heat sear

Preheat oven to 500°F (260°C). Place the roast bone-side down (fat cap up) on a rack in a shallow roasting pan. Roast uncovered at 500°F for 15 minutes to develop a crust.

Roast - gentle finish

Without opening the oven door, reduce oven temperature to 325°F (165°C) and continue roasting until internal temperature reaches desired doneness (use an instant-read thermometer inserted into the thickest part, not touching bone): 115°F for rare, 125°F for medium-rare, 135°F for medium. For a 5 lb roast expect about 1 hour additional at 325°F (time varies). Check temperature after 45–55 minutes.

Rest

Remove roast to a cutting board and tent loosely with foil. Let rest 20–30 minutes (temperature will rise about 5–10°F). Reserve pan drippings for gravy.

Carve

After resting, remove bones (if desired) and slice roast across the grain into 3/4-inch thick slices. Keep warm until serving.

Cook potatoes

Place potato chunks in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil, then simmer until fork-tender, about 15–20 minutes. Drain well.

Mash

Return hot potatoes to pot off heat. Add butter and mash with a potato masher or ricer until mostly smooth. Warm the milk and stir in gradually until desired creaminess is reached. Fold in sour cream if using. Season with 1/2 tsp additional salt and 3/4 tsp black pepper. Keep warm.

Deglaze pan

Place the roasting pan over medium heat on the stove (or transfer drippings to a skillet). Add 1/2 cup beef stock to the pan and scrape browned bits from the bottom with a wooden spoon. Pour drippings into a measuring cup and skim off excess fat until about 1/2 cup remains (or use 1/2 cup reserved fat).

Make roux and finish gravy

Return 1/2 cup fat to the pan, whisk in 3 tbsp flour and cook 1–2 minutes to remove raw flour taste. Slowly whisk in remaining beef stock (about 1 1/2–2 cups) and bring to a simmer. Add Worcestershire sauce, salt and pepper. Simmer until slightly thickened, 3–5 minutes. Taste and adjust seasoning. Strain if desired. Keep warm.

Roast carrots

While the roast is resting, toss carrots with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper. Spread on a baking sheet and roast in the 325°F oven (or under the broiler for a few minutes) until tender and lightly caramelized, about 15–20 minutes.

Steam broccoli

Steam broccoli florets over boiling water for 3–5 minutes until bright green and just tender. Season with a pinch of salt and a little butter if desired.

Arrange slices of prime rib on plates with a scoop of mashed potatoes and a portion of vegetables. Spoon warm gravy over the potatoes and a little on the meat if desired. Serve immediately.