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Ingredients
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Prime Rib
Natural Jus
Method
Prime Rib
- 1
Bring to room temperature
Remove the prime rib from the refrigerator at least 2 hours before roasting (longer if a large roast) so it comes to room temperature. Pat the roast dry with paper towels.
- 2
Prepare herb paste
In a small bowl combine the softened butter, olive oil, minced garlic, chopped rosemary, chopped thyme, kosher salt, and black pepper. Mix to form a spreadable paste.
- 3
Season roast
Rub the herb-butter paste evenly over the entire surface of the roast, coating the fat cap and sides. If the roast has an exposed bone, tuck any loose fat under. Let rest for 15–20 minutes after rubbing to allow flavors to adhere.
- 4
Preheat oven and roast
Preheat the oven to 500°F (260°C). Place the roast on a rack in a roasting pan, bone-side down or fat-side up. Insert a probe thermometer into the thickest part of the meat, avoiding bone. Put roast in the oven and roast at 500°F for 20 minutes to develop a crust.
- 5
Reduce temperature and continue roasting
After 20 minutes, reduce oven temperature to 325°F (160°C). Continue roasting until the internal temperature reaches 120°F (49°C) for rare, 125°F (52°C) for medium-rare, or 135°F (57°C) for medium (carryover will raise temperature ~5–10°F). This typically takes about 12–15 minutes per pound at the lower temp; monitor with the probe thermometer.
- 6
Rest the roast
Remove the roast from the oven when it reaches 5°F below your desired final temperature. Tent loosely with foil and let rest 20–30 minutes. Resting allows juices to redistribute and for carryover cooking to finish.
- 7
Carve
Transfer the roast to a cutting board. Using a sharp carving knife, remove the bones if desired by cutting along the rib line, then slice the meat against the grain to desired thickness. Keep juices on the board to use for the jus.
Natural Jus
- 8
Collect pan juices and roast trimmings
While the roast rests, pour the juices from the roasting pan into a fat separator or a measuring cup. Reserve any browned bits and trimmings from carving; set aside bones/fat if using.
- 9
- 10
Deglaze and simmer
Place a medium saucepan over medium-high heat. Add the roasted vegetables and bones to the pan. Add the tomato paste and cook 1–2 minutes, stirring, to caramelize. Pour in the red wine (if using) to deglaze the roasting pan, scraping up browned bits, and add the wine and scraped bits to the saucepan. Bring to a simmer and reduce by about half (3–5 minutes).
- 11
Add stock and aromatics
Add the beef stock, fresh thyme sprigs, and bay leaf to the saucepan along with any reserved pan juices (skimming off excess fat first if very greasy). Bring to a simmer, then reduce heat to low and gently simmer 15–20 minutes to meld flavors.
- 12
Strain and finish
Strain the jus through a fine-mesh sieve into a clean saucepan or bowl, pressing on solids to extract flavor. Skim off excess fat from the top (use a fat separator or chill briefly, then remove solidified fat). Return strained liquid to low heat, whisk in 1 tablespoon cold unsalted butter to enrich and give a sheen, then season to taste with salt and freshly ground black pepper.
- 13
Adjust consistency
If the jus is too thin, simmer gently until reduced to desired intensity (5–10 minutes). If you prefer a slightly thicker sauce, whisk in a beurre manié (1 tsp flour mixed into 1 tsp softened butter) in small increments until you reach the consistency you like, but keep the sauce glossy and not gravy-thick.
- 14
Serve
Transfer the jus to a warmed sauce boat or small pot. Spoon some over sliced prime rib and pass the remainder at the table.
