Queen Cut Prime Rib Recipe

Temper and prep

Remove the prime rib from the refrigerator at least 2 hours before roasting (up to 3 hours) to bring it to near room temperature. Pat the roast dry all over with paper towels.

Season

In a small bowl combine kosher salt, black pepper, garlic powder, chopped rosemary and thyme. Rub the roast with olive oil, then massage the dry herb-salt mixture evenly over the exterior. Rub the room-temperature butter over the fat cap and exposed meat to help form a crust.

Roast — high heat start

Preheat oven to 500°F (260°C). Place the roast, fat-side up, on a rib rack or a roasting rack set in a shallow pan. Insert an instant-read thermometer into the thickest part of the meat (not touching bone). Roast at 500°F for 15 minutes to develop a crust.

Roast — lower heat finish

Reduce oven temperature to 325°F (165°C) without opening the door more than necessary. Continue roasting until internal temperature reaches 120°F (49°C) for rare, 125°F (52°C) for medium-rare, or 135°F (57°C) for medium. For a 4 lb queen-cut roast this typically takes 60–75 minutes after reducing heat but monitor the thermometer; target temps are measured before resting.

Rest and carve

Remove roast from oven, tent loosely with foil and rest for 20–30 minutes. During resting the internal temperature will rise about 5–10°F and juices will redistribute. Carve between the bones into individual rib-eye portions or slice to desired thickness and serve.

While the roast rests, pour pan drippings into a fat separator or a small saucepan. Skim excess fat leaving browned bits. Place saucepan over medium heat and add minced shallot and smashed garlic clove; cook 1–2 minutes until fragrant but not browned.

Deglaze the roasting pan with the red wine (if using) by pouring a small amount into the hot pan and scraping browned bits with a wooden spoon; add scraped liquid to the saucepan. Add beef stock, thyme sprig and bay leaf. Bring to a simmer and reduce by about one-third, 6–10 minutes, until flavors concentrate.

Remove thyme sprig, bay leaf and garlic. Whisk in cold butter to finish and season with salt and pepper to taste. Keep warm and strain through a fine-mesh sieve into a small gravy boat to serve alongside the prime rib.

Mashed Potatoes

While the roast is in the oven, place halved Yukon gold potatoes in a pot and cover with cold water by 1 inch. Add 1/2 tsp salt and bring to a boil. Reduce to simmer and cook until potatoes are fork-tender, about 12–15 minutes. Drain well and return to pot. Warm the milk and melt the 2 tbsp butter together (microwave or small saucepan) and add to potatoes. Mash to desired texture, season with 1/2 tsp salt and stir in minced chives. Keep covered and warm until ready to plate.

Lemon Broccolini

Heat a large skillet over medium-high heat and add 1 tbsp olive oil. Add broccolini (or broccoli florets) and cook 3–5 minutes, stirring occasionally, until bright green with tender-crisp stems and slight char. Add lemon zest and 1 tsp lemon juice, season with 1/4 tsp salt and 1/4 tsp black pepper, toss to combine and remove from heat. Keep warm.