Prime Rib Recipe
horseradish, red wine herb au jus, frizzled onions
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Ingredients
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Prime Rib
Red Wine Herb Au Jus
Creamy Horseradish Sauce
Frizzled Onions
Method
Prime Rib
- 1
Prepare Roast
Remove the prime rib from the refrigerator 2–3 hours before roasting to bring it to room temperature. Pat dry with paper towels.
- 2
Season
Combine kosher salt, black pepper, minced garlic, chopped rosemary, chopped thyme and olive oil to form a paste. Rub the paste all over the roast, including between bones if exposed. Place roast fat side up on a rack in a roasting pan. Let rest 30 minutes after seasoning for flavors to settle.
- 3
Roast (Reverse Sear Method)
Preheat oven to 250°F (120°C). Insert a probe thermometer into the thickest part of the roast away from bone. Roast until internal temperature reaches 110°F (43°C) for rare, about 2 to 2.5 hours for a 6–7 lb roast (times vary).
- 4
High-Heat Finish
Remove roast and increase oven to 500°F (260°C) or set broiler. Let roast rest 15–20 minutes while oven heats. Return roast to oven and cook 6–12 minutes until exterior is deeply browned and internal temperature reaches 125°F (52°C) for medium-rare (carryover will raise temp by 5–10°F). Remove and tent loosely with foil for 20 minutes before carving to allow juices to redistribute.
- 5
Carve
Transfer roast to a cutting board. Use a sharp carving knife to slice between the ribs or slice across the roast into 1/2- to 1-inch slices. Reserve pan drippings for au jus.
Red Wine Herb Au Jus
- 6
- 7
- 8
Make Jus
Add the 2 cups beef drippings or stock, fresh thyme and rosemary, and Worcestershire sauce. Simmer gently 8–10 minutes to meld flavors. Taste and season with salt and pepper.
- 9
Finish
Strain the au jus through a fine-mesh sieve into a clean saucepan, pressing solids to extract flavor. Whisk in cold cubed butter off heat to slightly thicken and shine the sauce. Keep warm until serving.
Creamy Horseradish Sauce
- 10
Combine
In a small bowl, combine the prepared horseradish, creme fraiche (or sour cream), Dijon mustard, lemon juice, salt and black pepper. Stir until smooth.
- 11
Adjust
Taste and adjust heat by adding more horseradish if desired. Refrigerate for at least 15 minutes to let flavors marry. Serve chilled or at room temperature alongside sliced prime rib.
Frizzled Onions
- 12
Prep Onions
Separate thinly sliced onion rings into individual strands and pat dry with paper towels to remove excess moisture.
- 13
Coat
Place flour in a shallow bowl and season with 1 tsp salt and 1/2 tsp black pepper. Toss onions in the seasoned flour until lightly and evenly coated, shaking off excess flour.
- 14
Fry
Heat vegetable oil in a wide, heavy skillet or pot to 350°F (175°C). Fry the coated onions in small batches, 1–2 minutes per batch, stirring gently so they crisp without burning. When golden brown and crisp, remove with a slotted spoon to a paper-towel-lined tray. Immediately season with a pinch of salt.
- 15
Serve
Keep frizzled onions warm in a low oven (200°F/95°C) for up to 30 minutes or serve at room temperature as a crunchy garnish for prime rib.
