horseradish, red wine herb au jus, frizzled onions

Remove the prime rib from the refrigerator at least 2 hours before roasting to come to room temperature. Pat dry with paper towels. Tie the roast between the ribs with kitchen twine every 2–3 inches if not already tied to ensure even cooking.

Prepare roast

In a small bowl combine the kosher salt, coarsely ground black pepper, minced garlic, chopped rosemary, chopped thyme and olive oil to form a paste.

Make herb rub

Rub the herb-garlic mixture evenly over all exposed surfaces of the roast, pressing it into the meat. Place roast bone-side down (fat cap up) on a rack in a roasting pan. Refrigerate uncovered for 1 hour if you want a crisper crust (optional), then let rest at room temperature 30 minutes if refrigerated.

Season roast

Preheat oven to 500°F (260°C). Insert an oven-safe instant-read thermometer into the thickest part of the roast, not touching bone. Roast at 500°F for 20 minutes to develop a crust. Reduce oven temperature to 325°F (165°C) and continue roasting until internal temperature reaches 120–125°F (49–52°C) for rare, or 130–135°F (54–57°C) for medium-rare (about 10–12 minutes per pound after the sear). For a 6–7 rib roast (~10–12 lbs) expect total roast time around 2–2.5 hours after the sear, but use thermometer not time. Remove roast when it reaches target temp.

Roast (two-step method)

Transfer roast to a carving board, tent loosely with foil, and let rest for 20–30 minutes. Reserve pan drippings for au jus.

Rest roast

While the roast rests, place the roasting pan (with drippings) on the stovetop over medium heat. If pan is too large to fit, pour drippings (fat and browned bits) into a large skillet. Skim off excess fat, leaving about 1–2 tablespoons of fat and all browned bits.

Deglaze pan

Add 2 tablespoons butter to the pan. Sauté the chopped shallots and smashed garlic in the butter over medium heat until softened and fragrant, about 2–3 minutes; do not brown too much.

Sauté aromatics

Pour in the red wine and scrape up all browned bits from the pan with a wooden spoon. Increase heat to medium-high and reduce wine by about half, 4–6 minutes.

Add wine and reduce

Add beef stock, thyme sprigs and rosemary sprig. Bring to a gentle simmer and let reduce until slightly thickened and flavorful, about 8–12 minutes.

Simmer with stock

Remove herb sprigs and garlic. Whisk together 1 teaspoon flour with a tablespoon of cold water to make a slurry (or sprinkle flour into the pan and whisk quickly) and whisk into the simmering jus to slightly thicken. Simmer 1–2 minutes. Taste and season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper as needed. Strain the jus through a fine-mesh sieve into a warmed gravy boat or small saucepan and keep warm.

Finish and strain

In a small bowl combine prepared horseradish, sour cream, creme fraiche (or mayonnaise), lemon juice, 1/4 teaspoon salt and chopped chives. Taste and adjust heat or salt as desired. Chill until ready to serve. This can be made several hours ahead and refrigerated; bring to near room temperature before serving for best flavor.

Separate the thinly sliced onion into individual rings or thin strands. Place the flour, 1 teaspoon kosher salt and 1/2 teaspoon black pepper in a wide bowl or shallow dish and toss the onion slices until evenly coated. Shake off excess flour.

Prepare onions

In a heavy skillet or deep pot, heat vegetable oil to 350°F (175°C). Working in batches to avoid overcrowding, add a handful of floured onions and fry until golden brown and crisp, about 2–3 minutes per batch. Use a slotted spoon to transfer to a paper towel–lined tray and immediately season lightly with a pinch of salt. Keep warm in a 200°F (95°C) oven if needed while you finish remaining batches.

Fry onions

Crisp frizzled onions will be crunchy and golden. Use as a garnish over carved prime rib slices or serve in a small bowl alongside the meat.

Serve

After resting, use a sharp carving knife to cut the bones away if desired, then slice the roast across the grain into 1/2-inch thick slices. Arrange slices on a warmed platter. Spoon a little warm red wine herb au jus alongside or lightly over the meat, place a dollop of creamy horseradish on the side, and finish with frizzled onions on top of some slices for texture and presentation.

bone-in prime rib roast (standing rib roast), 6–7 ribs

kosher salt

coarsely ground black pepper

garlic, minced

fresh rosemary, chopped

fresh thyme, leaves only, chopped

olive oil

beef stock (preferably low-sodium)

dry red wine (cabernet or merlot)

shallots, finely chopped

garlic, smashed

fresh thyme sprigs

fresh rosemary sprig

unsalted butter

all-purpose flour

salt

prepared horseradish (jarred)

sour cream

creme fraiche or mayonnaise

lemon juice

fresh chives, finely chopped

yellow onion, very thinly sliced

black pepper

vegetable oil (for frying)

Prime Rib

Make Prime Rib Recipe in just 3h 30m. horseradish, red wine herb au jus, frizzled onions

Prime Rib Recipe

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