Prime Rib Of Beef Recipe
Served with baked potato and vegetables.
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Ingredients
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Prime Rib
Baked Potatoes
Vegetables
Au Jus (optional)
Method
Prime Rib
- 1
Bring roast to room temperature
Remove the prime rib from the refrigerator 2 hours before cooking and place it on a tray, loosely tented. Pat dry with paper towels.
- 2
Preheat oven
Preheat oven to 450°F (230°C). Position a rack in the lower third of the oven to allow space for the roast.
- 3
Season roast
In a small bowl, combine Kosher salt, black pepper, minced garlic, chopped rosemary, chopped thyme, olive oil, and softened butter to make a paste. Rub the paste evenly all over the roast, concentrating on the meaty surfaces. If desired, season between the bones where accessible. Let rest 15 minutes for the rub to adhere.
- 4
Roast high then low
Place the roast bone-side down (fat side up) on a rack in a roasting pan. Insert a probe thermometer into the center of the thickest part, not touching bone. Roast at 450°F (230°C) for 20 minutes to develop a crust, then immediately reduce oven temperature to 325°F (160°C). Continue roasting until desired internal temperature: 115°F (46°C) for rare, 125°F (52°C) for medium-rare, 135°F (57°C) for medium. For a 4 lb roast expect about 60–75 minutes at the lower temperature after the initial sear; rely on the thermometer rather than time alone.
- 5
Rest
Remove roast from oven when it is 5–8°F (3–4°C) below target (carryover will raise temp). Tent loosely with foil and rest 20–30 minutes before carving. While resting, prepare Au Jus and vegetables as described.
- 6
Carve
Transfer roast to a cutting board. Using a sharp knife, carve between the ribs to produce bone-in chops, or remove bones and slice across the grain into slices 1/2 inch thick. Serve immediately with baked potatoes and vegetables.
Baked Potatoes
- 7
Preheat and prep potatoes
About 1 hour before serving (or at the same time you bring the roast to room temperature), preheat oven to 425°F (220°C) if not already in use. Scrub potatoes well and pat dry. Prick each potato several times with a fork. Rub each potato with 1/4 tsp olive oil and sprinkle with a pinch of Kosher salt.
- 8
Bake
Place potatoes directly on the oven rack or on a baking sheet. Bake 45–60 minutes, until skins are crisp and an inserted skewer meets little resistance. Baking time depends on size—test with a skewer.
- 9
Finish and serve
When done, split each potato open lengthwise, fluff the interior with a fork, and add 1 tablespoon butter, a spoonful of sour cream, and a sprinkle of chives if using. Keep warm until serving.
Vegetables
- 10
Blanch or roast carrots and broccolini
For tender-crisp vegetables to serve with the roast, you can either blanch or roast. To blanch: bring a large pot of salted water to a boil and prepare an ice bath. Add baby carrots and cook 4–6 minutes until just tender; transfer to ice bath. Blanch broccolini 1–2 minutes until bright green and slightly tender; transfer to ice bath. Drain well. To roast: toss carrots and broccolini with 2 tablespoons olive oil, salt, and pepper and roast on a sheet pan at 425°F (220°C) for 12–18 minutes until tender and slightly caramelized.
- 11
Finish in pan
In a large skillet over medium heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Add blanched/drained or roasted vegetables and sauté 2–3 minutes to reheat and coat with butter. Adjust seasoning with 1/4–1/2 teaspoon salt and 1/4 teaspoon black pepper. Squeeze a little lemon juice from the wedges over the vegetables before serving.
Au Jus (optional)
- 12
Deglaze and reduce
While roast rests, place the roasting pan on the stove over medium heat (or transfer pan juices to a saucepan). Add smashed garlic cloves and, if using, red wine to deglaze, scraping up browned bits with a wooden spoon. Reduce by half, about 2–3 minutes.
- 13
Add stock and strain
Add 2 cups beef stock and a sprig of thyme. Simmer gently 5–8 minutes to concentrate flavors. Remove thyme and garlic, then strain the liquid through a fine-mesh sieve into a small saucepan or gravy boat.
- 14
Finish and season
Whisk in 1 tablespoon cold butter off the heat to give the jus a glossy finish. Taste and season with salt and pepper as needed. Serve warm alongside sliced prime rib.