Prime Rib (after 5 Pm) Recipe

Bring roast to room temperature

Remove the prime rib from the refrigerator at least 2 hours before cooking (up to 4 hours for large roasts). Pat the roast dry with paper towels.

Preheat oven and prepare roast

Preheat the oven to 500°F (260°C). In a small bowl, combine kosher salt, black pepper, garlic powder, and chopped rosemary. Rub the roast all over with olive oil, then spread the softened butter over the fat cap and exposed meat. Generously rub the herb-salt-pepper mixture over the entire surface, pressing it into the meat so it adheres.

Initial high-heat sear in oven

Place the roast, bone-side down (or fat cap up) on a rack in a roasting pan. Insert an oven-safe meat thermometer into the thickest part of the roast without touching bone. Roast at 500°F (260°C) for 15 minutes. This step creates a flavorful crust.

Lower heat and continue roasting

After 15 minutes, reduce oven temperature to 325°F (160°C). Continue roasting until the internal temperature reaches your desired doneness: 115–120°F (46–49°C) for rare (carryover to ~125–130°F), 125–130°F (52–54°C) for medium-rare (carryover to ~135–140°F). Plan roughly 12–15 minutes per 500 g (per pound) at 325°F after the initial sear — but rely on thermometer readings rather than time alone.

Rest the roast

When the thermometer reaches the target pull temperature (see previous step), remove the roast from the oven and transfer to a cutting board. Tent loosely with foil and rest for 20–30 minutes. During rest the internal temperature will rise about 5–10°F (3–6°C) and juices will redistribute.

Carve and serve

Using a sharp carving knife, slice between the ribs or cut boneless slices between 1/2"–3/4" (1.3–2 cm) thick. Serve with any collected juices or with the optional au jus.

Collect pan drippings

After removing the roast, pour off excess fat from the roasting pan, reserving the browned bits stuck to the pan. Place the pan over medium heat on the stove (or use a sauté pan) and add 1 tablespoon olive oil or butter. Add the minced shallot and cook 1–2 minutes until softened.

Deglaze and simmer

If using, pour in the red wine and scrape browned bits with a wooden spoon. Reduce by half (2–3 minutes). Add beef stock and fresh thyme. Bring to a simmer and reduce gently for 6–8 minutes to concentrate flavors.

Season and strain

Taste and season with salt and pepper as needed. Strain the au jus through a fine-mesh sieve into a small gravy boat or bowl to remove solids. Keep warm until serving.