Prime Rib Recipe

Bring to room temperature

Remove the 14 oz prime rib from the refrigerator 45–60 minutes before cooking so it comes closer to room temperature. Pat dry with paper towels.

Season

Preheat oven to 450°F (232°C). Rub the roast all over with 1 tablespoon olive oil. Combine 1.5 tsp kosher salt, 0.75 tsp black pepper and 0.5 tsp garlic powder and rub evenly over the roast.

Sear and roast

Place the roast bone-side down or fat-side up on a rack in a roasting pan. Roast at 450°F for 12 minutes to develop a crust. Reduce oven temperature to 325°F (163°C) and continue roasting until internal temperature reaches 125°F (52°C) for medium-rare (about 20–25 minutes more for a 14 oz portion; use an instant-read thermometer inserted into the thickest part).

Rest

Remove roast from oven, tent loosely with foil, and rest for 15–20 minutes. Internal temperature will rise about 5–7°F while resting. Slice to serve and reserve pan drippings for au jus.

While the roast rests, make the au jus. Place the roasting pan with drippings (or a small skillet) over medium heat. Add 1 tablespoon butter and the minced shallot; sauté 1–2 minutes until softened.

Pour in 1 cup beef stock and 2 tablespoons red wine, scraping up any browned bits from the pan. Add 1 teaspoon beef base (or demi-glace) and a sprig of thyme. Bring to a simmer and reduce slightly, about 4–6 minutes.

Taste and season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Strain into a small sauceboat if desired and keep warm until serving.

Place 1 lb cubed potatoes in a pot and cover with cold water by 1 inch. Add a pinch of salt and bring to a boil over high heat. Reduce to a simmer and cook until potatoes are tender, 12–15 minutes.

Drain potatoes well and return to the pot. Add 2 tablespoons butter and 1/4 cup warmed milk. Mash with a potato masher until smooth but still a bit textured. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Keep warm until plating.

In a small skillet over medium heat, melt 1 tablespoon butter. Add 1 cup corn and sauté 2–3 minutes until warmed through.

Stir in 1/4 cup heavy cream and 1/4 teaspoon sugar (if using). Bring to a gentle simmer. If you prefer a thicker cream, mix 1/2 teaspoon cornstarch with 1 tablespoon cold water to make a slurry and stir into the corn; simmer 1 minute until slightly thickened.

Season with 1/8 teaspoon salt and a pinch (1/16 tsp) black pepper. Remove from heat and keep warm until serving.