Prime Rib Recipe

Temper and season

Remove the prime rib from the refrigerator at least 2 hours before cooking to come to room temperature. Pat dry with paper towels. In a small bowl combine kosher salt, black pepper, minced garlic, chopped rosemary, chopped thyme, olive oil, and softened butter to make a paste. Rub the paste all over the roast, coating evenly. Place on a rack in a roasting pan, fat side up. Let rest uncovered while oven preheats.

Roast

Preheat oven to 450°F (232°C). Insert a probe thermometer into the center of the roast if available. Put the roast in the oven and roast at 450°F for 15 minutes to develop a crust. Reduce oven temperature to 325°F (163°C) and continue roasting until the internal temperature reaches 125°F (52°C) for medium-rare (approx. 12–15 minutes per pound from this point, about 35–45 minutes for a 3-lb roast). Monitor with a thermometer and remove 5–10°F below target as it will carry over.

Rest and slice

Transfer roast to a cutting board, tent loosely with foil, and rest for 20–25 minutes. While resting, make the jus (below). After resting, carve into 10 oz portions (approximately 2–3 thick slices depending on roast size) or slice to desired thickness against the grain. Keep warm.

Prepare potatoes: Place the peeled and cubed potatoes and 4 garlic cloves in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil, then simmer until potatoes are fork-tender, about 15–20 minutes.

Drain and steam-dry: Drain potatoes and garlic in a colander, return to pot off heat and let steam-dry for 1–2 minutes to remove excess moisture.

Mash: Warm the milk and heavy cream together (microwave or small saucepan) and add butter so it melts. Using a potato ricer or masher, press potatoes and garlic until smooth. Stir in warm milk/cream mixture and remaining butter until creamy. Season with 1 tsp salt and 1/2 tsp freshly ground pepper. Adjust texture with additional milk if necessary. Portion approximately 10 oz (by weight) per serving.

Combine prepared horseradish, sour cream, creme fraiche (or Greek yogurt), lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl. Stir until smooth and taste; add more horseradish for heat if desired. Chill briefly if time allows. Serve alongside sliced prime rib.

Sear base (optional): After removing roast from roasting pan, skim excess fat leaving any brown fond and up to 2 tbsp drippings. Heat roasting pan on burner over medium heat or transfer drippings to a saucepan. Add 1 tsp olive oil if needed and sauté the finely chopped shallot and smashed garlic clove for 1–2 minutes until fragrant and translucent, stirring to scrape up browned bits.

Deglaze and reduce: Pour in 1 cup dry red wine to deglaze pan, scraping browned bits from bottom. Increase heat to medium-high and reduce wine by about half (3–5 minutes).

Add stock and herbs: Add 2 cups beef stock, rosemary sprig and thyme sprig. Bring to a simmer and reduce until sauce coats the back of a spoon, about 10–12 minutes, roughly reducing to 1 to 1 1/4 cups depending on desired concentration.

Finish and strain: Remove herb stems and garlic. Mount the jus by whisking in 1 tbsp cold cubed butter off heat until glossy. Season with 1/2 tsp salt and 1/4 tsp pepper to taste. Strain through a fine-mesh sieve into a warm sauceboat to remove shallot solids for a smooth jus. Keep warm until serving.