Prime Rib Of Beef Recipe

Bring to room temperature

Remove the prime rib from the refrigerator 2 to 3 hours before cooking so it reaches room temperature. Pat dry thoroughly with paper towels to remove surface moisture.

Trim and tie (if needed)

If the roast has uneven thickness or loose bones, trim excess fat to about 1/4 inch and ask your butcher to tie the roast, or tie it yourself with kitchen twine every 2 inches to maintain an even shape for uniform cooking.

Season the roast

Combine kosher salt, black pepper, garlic powder and onion powder. Rub the entire surface of the roast with the seasoning mixture, pressing it gently into the meat so it adheres. Let the seasoned roast rest on a rack for 20–30 minutes while preparing the butter.

Make herb-garlic butter

In a small bowl, soften the unsalted butter until spreadable. Stir in chopped rosemary, thyme, parsley, minced garlic, lemon zest and olive oil until well combined. Taste and adjust seasoning (a pinch of salt or pepper if desired).

Apply butter

Pat the roast once more to remove any additional moisture. Using a spatula or your hands, spread about two-thirds of the herb-garlic butter evenly over the fat cap and exposed surfaces of the roast. Reserve the remaining butter for basting after roasting and for serving.

Preheat oven and sear

Preheat the oven to 475°F (245°C). Place a heavy roasting pan with a rack on the stovetop over medium-high heat and add the vegetable oil. When the oil is shimmering, sear the roast fat-side down and then all around until deeply browned, about 2–3 minutes per side. This step can be done in the oven at high heat if you prefer not to sear on the stovetop.

Roast low and slow

Transfer the seared roast to the rack in the roasting pan, fat-side up. Insert an instant-read thermometer into the thickest part of the roast, not touching bone. Reduce oven temperature immediately to 325°F (165°C). Roast until the internal temperature reaches: 115–120°F (46–49°C) for rare, 125–130°F (52–54°C) for medium-rare, or 135–140°F (57–60°C) for medium. For a 6 lb roast, expect approximately 15–18 minutes per pound for medium-rare (total about 90–110 minutes), but rely on thermometer readings rather than time.

Baste and tent

About 15–20 minutes before the roast reaches target temperature, brush with the reserved herb butter to build flavor and color. When the roast hits 10–15°F below your target, remove from the oven and transfer to a cutting board. Tent loosely with foil and let rest 20–25 minutes; residual heat will carry the roast to the final temperature and juices will redistribute.

Make jus (optional)

While the roast rests, place the roasting pan over medium heat on the stovetop. Skim off excess fat, then add red wine to deglaze, scraping any browned bits. Reduce by half, then add the beef or chicken stock and simmer 5–8 minutes. If you want a slightly thicker jus, mix cornstarch with water to make a slurry and whisk in a little at a time until desired thickness. Taste and adjust seasoning.

Carve and serve

Remove twine if used. Using a sharp carving knife, separate the bones from the roast if desired, then slice the roast against the grain into 1/2-inch to 3/4-inch slices. Arrange on a warmed platter, spoon some jus over or serve on the side, and pass remaining herb butter for guests to add.