Prime Rib Recipe

Bring roast to room temperature

Remove the prime rib from refrigerator 2–3 hours before cooking; pat dry with paper towels. This ensures even cooking.

Season

Preheat oven to 450°F (230°C). In a small bowl mix kosher salt, black pepper, garlic powder and chopped rosemary. Rub the roast all over with olive oil, then massage the butter into the fat cap and surface. Generously rub the salt/pepper/herb mix onto the roast, pressing it into the surface.

Initial high-heat sear

Place roast bone-side down (rib bones acting as a rack) in a roasting pan fitted with a rack. Roast at 450°F (230°C) for 20 minutes to brown the exterior and build a crust.

Lower heat and finish roasting

Without opening the oven more than necessary, reduce oven temperature to 325°F (165°C) and continue roasting until internal temperature reaches desired doneness: 120–125°F (49–52°C) for rare, 130–135°F (54–57°C) for medium-rare, about 15–18 minutes per pound as a guideline. For a 5 lb roast expect ~75–90 minutes after the high-heat step, but rely on a probe thermometer inserted into the thickest part, not touching bone.

Rest

Remove roast from oven when 5–10°F (3–6°C) below target (it will rise while resting). Tent loosely with foil and rest on cutting board for 20–30 minutes to allow juices to redistribute.

Carve

Transfer roast to a cutting board and carve between the ribs into portions. Slice to desired thickness and serve with mashed potatoes, gravy and vegetables.

While the roast cooks and rests, place peeled and cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 15–20 minutes.

Drain potatoes in a colander and return to the hot pot off heat for 1 minute to dry. Mash with a potato masher or ricer until smooth.

In a small saucepan, warm milk and butter (and cream, if using) until butter melts. Gradually add warmed dairy to the potatoes, mixing until smooth and creamy. Season with remaining 1/2 tsp salt and 1/2 tsp pepper; adjust to taste. Keep warm covered until serving.

When roast is removed to rest, pour pan drippings through a fine-mesh strainer into a measuring cup or bowl. Let sit briefly; skim off excess fat until you have about 1/2 cup fat/drippings. Return 2–3 tablespoons of fat to the roasting pan or to a medium saucepan set over medium heat.

Whisk in the flour to the hot fat to form a roux and cook 1–2 minutes until lightly browned, whisking constantly to avoid lumps.

Slowly whisk in the beef stock and red wine (if using) until smooth. Bring to a simmer and cook until thickened, 4–6 minutes. Stir in Worcestershire sauce, then season with salt and pepper to taste. If too thick, thin with a little extra stock or water; if too thin, simmer a few minutes longer.

Strain gravy again if desired for a silky texture. Keep warm until serving; reheat gently if necessary.

While the roast rests and potatoes are finishing, toss baby carrots and broccolini with olive oil, salt and pepper on a sheet pan.

Roast in a 425°F (220°C) oven for 10–15 minutes until carrots are tender and broccolini is crisp-tender and slightly charred. Alternatively, steam broccolini 4–6 minutes and blanch carrots until tender.

Remove from oven and toss with 1 tablespoon butter to glaze. Adjust seasoning and keep warm for serving.