Prime Rib Recipe

Bring roast to room temperature

Remove the prime rib from the refrigerator 2 to 3 hours before roasting so it comes close to room temperature. Pat dry with paper towels.

Season and prepare

Preheat oven to 450°F (230°C). In a small bowl combine kosher salt, black pepper, minced garlic, chopped rosemary, olive oil, and softened butter to form a paste. Rub the paste evenly over the entire surface of the roast, paying special attention to the top and exposed bones. Tie roast with butcher's twine every 1.5–2 inches if not already tied to keep shape.

Initial high-heat roast

Place the roast bone-side down on a rack in a roasting pan (fat cap up). Roast at 450°F (230°C) for 20 minutes to develop a crust.

Finish roasting

Lower oven temperature to 325°F (160°C) and continue roasting until internal temperature reaches desired doneness: 115–120°F for rare, 125–130°F for medium-rare, 135°F for medium. For a 6-lb roast expect 90–120 minutes after the initial sear depending on oven and roast shape. Use an instant-read thermometer inserted into the thickest part, avoiding bone.

Rest and carve

Transfer roast to a cutting board, tent loosely with foil, and rest 20–30 minutes. Reserve pan drippings for au jus. Remove twine and carve into thick slices and transfer to warm platter for service.

While the roast rests, make the au jus. Place the roasting pan over medium heat on the stovetop (or transfer drippings to a medium saucepan). Add the minced shallot and cook 1–2 minutes until softened. Deglaze the pan with the red wine (or 1 cup beef stock), scraping up brown bits from the pan with a wooden spoon.

Add 2 cups beef stock and the thyme sprig. Bring to a gentle simmer and reduce for 5–8 minutes to concentrate flavor. Stir in Worcestershire sauce. Taste and season with salt and pepper as needed.

If you prefer a slightly thicker jus, whisk 1 tsp cornstarch with 1 tbsp cold water to make a slurry, then whisk into simmering jus and cook until slightly thickened, about 1 minute. Strain the jus through a fine-mesh strainer into a small serving pitcher and keep warm.

Wash and trim spinach. In a large skillet over medium heat melt 2 tablespoons butter. Add the minced shallot and cook until translucent, about 2 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Add the spinach in batches, stirring until wilted before adding more. Once all spinach is wilted, pour in the heavy cream and add the softened cream cheese. Stir constantly until cream cheese melts and the mixture is evenly creamy, about 2–3 minutes. Add grated nutmeg, salt, and black pepper. If mixture is too thin, cook a couple more minutes until slightly reduced. Keep warm until service.

Make batter at least 30 minutes before baking: In a bowl whisk together the flour and salt. In a separate bowl whisk the eggs and milk together. Gradually whisk wet into dry until smooth. Let batter rest at room temperature for 30 minutes (this helps puddings puff).

Position a 12-cup muffin tin or 6 large popover tins in the oven and heat oven to 425°F (220°C). Put about 1 tsp vegetable oil or beef drippings into each cup and heat until smoking hot, about 5 minutes.

Quickly remove the hot tin from the oven and pour batter into cups, filling about two-thirds full. Return to oven and bake 18–22 minutes until puffed and deep golden brown. Do not open the oven while they are rising. Remove and serve immediately alongside carved prime rib.