10-ounce Prime Rib Recipe

Time1h 30m

Serves2

Prepared Rare to Medium Rare, served with Tuscan Potatoes, Farmhouse Vegetables, Au Jus and Horseradish Cream Sauce.

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Ingredients

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1
Prepare the Prime Rib
Preheat your oven to 450°F (232°C). Rub the prime rib roast with olive oil, salt, and black pepper. Place it on a roasting rack in a roasting pan.
2
Roast the Prime Rib
Roast the prime rib in the preheated oven for 15 minutes to sear the outside. Then, reduce the temperature to 325°F (163°C) and continue roasting for approximately 25-30 minutes per pound for rare to medium-rare, or until it reaches an internal temperature of 130-135°F (54-57°C).
3
Prepare the Tuscan Potatoes
While the prime rib is roasting, wash and cut the Tuscan potatoes into wedges. Toss them with olive oil, salt, and herbs (such as rosemary or thyme) and spread them on a baking sheet. Roast them in the oven alongside the prime rib for about 30-40 minutes until golden brown and tender.
4
Cook the Farmhouse Vegetables
In a separate pan, sauté the farmhouse vegetables in olive oil over medium heat until they are tender, about 10-15 minutes. Season with salt and pepper to taste.
5
Make the Au Jus
Once the prime rib is done, remove it from the oven and let it rest for 20 minutes. In the roasting pan, add the beef broth to the drippings and stir to create an au jus. Heat over medium heat until warmed through.
6
Serve
Slice the prime rib and serve it with Tuscan potatoes, farmhouse vegetables, au jus, and horseradish cream sauce on the side.