Prime Rib & Surf & Turf Recipe
Make Prime Rib & Surf & Turf Recipe in just 2h 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Prime Rib (Roast)
Surf (Lobster Tails) & Sear
Finishing & Garnish
Method
Prime Rib (Roast)
- 1
Bring to room temperature
Remove the prime rib from the refrigerator 2 hours before cooking so it comes to room temperature. Pat dry with paper towels.
- 2
Preheat oven
Preheat oven to 500°F (260°C) with a rack in the center.
- 3
Prepare herb-garlic butter
In a small bowl, combine 4 tbsp room-temperature butter, minced garlic, chopped rosemary, chopped thyme, 1 tbsp olive oil, 1 tbsp kosher salt and 1 tbsp coarsely ground black pepper. Mix to a spreadable paste.
- 4
- 5
Initial high-heat sear in oven
Place the roast bone-side down (fat cap up) on a rack in a roasting pan. Insert an oven-safe meat thermometer into the thickest part of the roast, not touching bone. Roast at 500°F (260°C) for 15 minutes to develop a crust.
- 6
Lower temperature and continue roasting
Reduce oven temperature to 325°F (165°C) without opening the oven door. Continue roasting until internal temperature reaches desired doneness: 115°F (46°C) for rare, 125°F (52°C) for medium-rare, or 135°F (57°C) for medium. For a 4-lb roast expect ~1 to 1.5 hours after the initial sear; rely on thermometer rather than time.
- 7
Rest the roast
Remove roast to a cutting board and tent loosely with foil. Rest for 20–30 minutes; carryover cooking will raise the internal temperature ~5–10°F. Reserve pan drippings for au jus.
- 8
Make au jus (optional)
Pour off excess fat from the roasting pan leaving browned bits. Place pan over medium heat on the stovetop, add red wine to deglaze and scrape browned bits. Add beef stock and bring to a simmer. If a slightly thicker jus is desired, whisk 1 tsp flour with 1 tbsp cold water to make a slurry and whisk into simmering jus. Adjust seasoning with salt and pepper. Strain into a serving pot and keep warm.
Surf (Lobster Tails) & Sear
- 9
Prepare lobster tails
If frozen, thaw lobster tails overnight in the refrigerator. Using kitchen shears, cut down the center of the top shell lengthwise and pry shell open slightly. Gently lift the meat out of the shell and rest it on top of the shell for presentation (but keep it mostly attached). Pat meat dry.
- 10
Make basting butter
In a small bowl, combine 6 tbsp melted butter, 2 tbsp lemon juice, 2 minced garlic cloves, 1 tsp paprika, 1 tsp salt and 1 tsp freshly ground black pepper.
- 11
Sear lobster tails
About 15–20 minutes before the prime rib is expected to finish resting, heat a large heavy skillet (preferably cast-iron) over medium-high heat until hot. Add a small amount of oil to coat. Place lobster tails meat-side down and sear for 1–2 minutes until golden. Flip and baste with the lemon-garlic butter mixture; cook for another 1–2 minutes until opaque and just cooked through (internal temp ~140°F/60°C). Total cook time is short—avoid overcooking.
- 12
Finish in oven (optional)
If you prefer, after searing you can place lobster tails (meat up) on a baking sheet, brush with additional basting butter, and broil or bake at 450°F (230°C) for 2–4 minutes to finish and lightly brown the top. Watch carefully to prevent burning.
Finishing & Plating
- 13
Carve prime rib
After the roast has rested, remove the bones (if any) and slice the prime rib against the grain into 3/4- to 1-inch thick slices. Keep slices warm on a platter briefly.
- 14
- 15