Prime Rib Recipe

Prime Rib

1. 1

   Bring roast to room temperature

   Remove the prime rib from the refrigerator 2 to 3 hours before cooking (depending on roast size) so it comes close to room temperature. Pat dry thoroughly with paper towels.

2. 2

   Preheat oven and prepare rub

   Preheat the oven to 500°F (260°C). In a small bowl, combine kosher salt, black pepper, garlic powder, chopped rosemary, chopped thyme, and olive oil to form a coarse paste.

3. 3

   Season and butter the roast

   Loosen any fat cap slightly and spread the softened butter evenly over the entire surface of the roast. Rub the herb-salt-pepper paste all over the roast, pressing it into any crevices so the crust will form evenly.

4. 4

   Roast at high heat

   Place the roast bone-side down (fat side up) on a rack in a roasting pan. Insert an oven-safe instant-read thermometer into the thickest part of the meat, not touching bone. Roast at 500°F (260°C) for 20 minutes to develop a crust.

5. 5

   Reduce temperature and continue roasting

   After 20 minutes, reduce oven temperature to 325°F (163°C). Continue roasting until the internal temperature reaches 120°F–125°F (49°C–52°C) for medium-rare or 130°F–135°F (54°C–57°C) for medium; this typically takes about 12–15 minutes per pound at the lower temperature after the initial sear. For a 4–5 lb roast expect approximately 1 hour to 1 hour 15 minutes additional time, but rely on internal temp for accuracy.

6. 6

   Rest the roast

   Remove the roast from the oven when it reaches the desired internal temperature. Tent loosely with foil and let rest for 20–30 minutes. During rest the temperature will rise ~5–10°F and juices will redistribute.

7. 7

   Make pan jus (optional)

   While the roast rests, pour off excess fat from the roasting pan, leaving browned bits. Place the pan over medium heat on the stove (or transfer the bits and juices to a skillet). Add minced shallot and sauté 1–2 minutes until softened. Add red wine and reduce by half, scraping up browned bits. Add beef stock and simmer 5–8 minutes. If you prefer a thicker jus, whisk together 1 tsp flour and 1 tsp cold water to form a slurry and stir into the simmering jus until slightly thickened. Taste and adjust seasoning with salt and pepper as needed. Strain if you want a smooth jus.

8. 8

   Carve and serve

   Move the roast to a cutting board with the bones facing you. Use a sharp carving knife to slice between the ribs or cut boneless slices across the grain to the desired thickness. Serve with the warm jus alongside.