Prime Rib Recipe

Prepare roast

Remove the prime rib from the refrigerator at least 2 hours (preferably 3 hours) before cooking so it comes to near room temperature. Pat the roast thoroughly dry with paper towels, especially the fat cap and exposed surfaces.

Preheat oven and set rack

Preheat your oven to 500°F (260°C). Position a rack in a roasting pan so the roast will sit elevated; use a rack in the pan or a rimmed baking sheet with a wire rack. This allows air circulation and even browning.

Make herb butter rub

In a small bowl, combine the softened unsalted butter, olive oil, kosher salt, coarsely ground black pepper, garlic powder, chopped rosemary and thyme. Mix to form a paste.

Apply rub

Rub the herb butter all over the roast, working the mixture into any crevices and over the fat cap. Reserve a small amount for basting if desired.

Initial high-heat sear

Place the roast, fat cap up, on the rack in the roasting pan. Insert an oven-safe instant-read or probe thermometer into the thickest part of the meat without touching bone. Roast at 500°F (260°C) for 20 minutes to develop a flavorful crust.

Lower temperature and continue roasting

After 20 minutes, reduce the oven temperature to 325°F (163°C) without opening the oven door if possible. Continue roasting until the internal temperature reaches your desired doneness: 115°F (46°C) for rare, 125°F (52°C) for medium-rare, or 135°F (57°C) for medium. For a 5 lb bone-in roast, plan roughly 12–15 minutes per pound at 325°F after the sear, but rely on the thermometer. Estimate for medium-rare: total 20 min high-heat + about 60–75 min at 325°F.

Baste (optional)

If you reserved herb butter, baste the roast once or twice during the 325°F phase by spooning melted butter over the top to keep the crust glossy and flavorful.

Rest the roast

When the roast reaches target temperature, remove it from the oven and transfer to a cutting board. Tent loosely with foil and rest for 20–25 minutes. Internal temperature will rise 5–10°F during resting; this yields evenly cooked, juicy slices.

Carve

After resting, remove twine/bones if present and carve between the ribs into thick slices (1/2 to 3/4 inch) for a classic presentation. Sprinkle a little coarse sea salt on slices if desired.

Collect pan juices

While the roast rests (or immediately after removing it), place the roasting pan on the stovetop over medium heat. If your roasting pan isn't stovetop-safe, pour juices and browned bits into a skillet. Add the minced shallot and crushed garlic to the pan; cook 1–2 minutes until fragrant, stirring to deglaze browned bits.

Deglaze and reduce

Add the dry red wine (if using) to deglaze, scraping up any fond with a wooden spoon. Allow the wine to reduce by about half (2–4 minutes). Then add the beef stock and the fresh thyme sprig. Bring to a gentle simmer and reduce until the sauce has slightly thickened and reduced by about one-third (6–8 minutes).

Finish sauce

Remove and discard the thyme sprig. Taste and season with salt and freshly ground black pepper. Whisk in the cold butter, one tablespoon at a time, off the heat to create a glossy emulsion. Strain the sauce through a fine-mesh sieve into a gravy boat if you prefer a smooth jus.

Serve

Serve the au jus warm alongside carved prime rib. Offer horseradish sauce as an optional condiment.

If using horseradish sauce, place in a small bowl for guests. Sprinkle coarse sea salt on finished slices to taste. Keep leftover au jus refrigerated in a sealed container for up to 3 days.