King Cut Prime Rib Recipe

Bring to room temperature

Remove the prime rib from the refrigerator 2 to 2.5 hours before cooking (about 1 hour per 3 lbs) so it comes to room temperature. Pat the roast dry with paper towels.

Preheat oven

Position a rack in the lower third of the oven. Preheat oven to 450°F (230°C).

Make seasoning paste

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

Season roast

Rub the seasoning paste evenly over the entire surface of the roast, including the exposed bones if present. Place the roast bone-side down (fat cap up) on a rack in a shallow roasting pan. Tuck any loose bones or fat to create an even profile.

Initial high-heat sear

Roast at 450°F (230°C) for 20 minutes to create a flavorful crust.

Slow roast to desired temperature

Reduce oven temperature to 325°F (165°C) and continue roasting until the internal temperature reaches your desired doneness when read with an instant-read thermometer inserted into the thickest part, not touching bone: 115°F (46°C) for rare, 125°F (52°C) for medium-rare, about 15-20 minutes per pound after the initial sear — for a 6 lb roast expect roughly 90–120 additional minutes but rely on thermometer readings.

Rest the roast

Transfer the roast to a cutting board, tent loosely with foil, and let rest 20–30 minutes. Carryover cooking will raise the internal temperature a few degrees; the final temp should be about 5°F higher than target.

Carve

Using a sharp slicing knife, remove the bones if desired, then slice the roast across the grain into 3/4-inch thick slices for generous portions. Arrange slices on a warmed serving platter.

Collect pan drippings

While the roast rests, place the roasting pan over two burners set to medium heat (or transfer drippings and fond to a medium skillet). Skim excess fat leaving about 1–2 tablespoons in the pan.

Sauté aromatics

Add the minced shallot and smashed garlic to the pan and sauté briefly (1–2 minutes) until fragrant and softened but not browned.

Deglaze

Pour in the red wine (if using) to deglaze, scraping up browned bits from the pan with a wooden spoon. Reduce by half (2–4 minutes).

Add stock and reduce

Add beef stock and thyme sprig. Bring to a simmer and reduce until slightly thickened and flavorful, about 6–10 minutes. Taste and season with salt and pepper as needed.

Finish jus

Remove thyme sprig and any garlic pieces. Whisk in the cold butter to give the jus a glossy finish. If you prefer a thicker jus, mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry, then whisk into simmering jus and cook 1–2 minutes until thickened.

Strain and serve

Strain the jus through a fine-mesh sieve into a warmed sauceboat or bowl to remove solids and pour over carved prime rib or serve on the side.

Slice the prime rib to desired thickness, sprinkle lightly with coarse sea salt if using, garnish with chopped parsley, and serve immediately with au jus and two choice sides (e.g., roasted potatoes and creamed spinach). Each 6-lb roast yields approximately 6 generous servings.