Prime Rib Special Recipe

Prepare and season roast

Remove the prime rib from the refrigerator 2 to 3 hours before cooking to come to near room temperature. Pat the roast dry with paper towels. In a small bowl combine kosher salt, cracked black pepper, garlic powder, onion powder and crushed dried rosemary. Rub the roast all over with olive oil, then press the seasoning mixture into the exterior surface so it adheres. Place the roast on a rack set inside a roasting pan, fat cap up. If roast is tied, leave ties in place to keep shape.

Low-and-slow roast

Preheat oven to 250°F (120°C). Insert a probe thermometer into the thickest part of the roast, avoiding bone. Roast at 250°F until internal temperature reaches 115°F for rare, about 2 to 2.5 hours for a 3-rib roast (times vary by oven and roast thickness).

High-heat sear

Remove roast from oven when it reaches 115°F. Increase oven temperature to 500°F (260°C). When oven reaches temperature, return roast and roast for 8–12 minutes, until a deep brown crust forms and the internal temperature reaches 125°F for rare / 130°F for medium-rare. Use the probe thermometer to monitor closely.

Rest

Transfer roast to a cutting board, tent loosely with foil and rest for 20–25 minutes. During resting the internal temperature will rise about 5–10°F and juices will redistribute. Reserve pan drippings and any fond in the roasting pan for the au jus.

Deglaze pan

While the roast rests, place the roasting pan over medium heat on the stovetop (if your pan is not stovetop-safe, pour drippings into a skillet). Add the minced shallot to the pan and sauté 1–2 minutes until fragrant. Add the red wine (if using) and bring to a simmer, scraping up browned bits (fond) from the pan with a wooden spoon. Reduce wine by about half, 2–4 minutes.

Make au jus

Add beef stock and thyme sprigs to the pan. Bring to a gentle simmer and reduce for 6–8 minutes until slightly reduced and flavors concentrated. Remove thyme sprigs. Swirl in unsalted butter, and season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust seasoning. Strain the sauce through a fine-mesh sieve into a warmed saucepan or gravy boat if a smooth jus is desired.

Carve the rested prime rib by cutting between the bones or removing ribs and slicing crosswise into 1/2-inch to 3/4-inch slices. Arrange slices on a warmed platter. Spoon a little au jus over the meat or serve alongside in a sauce boat. Garnish with chopped fresh parsley and serve horseradish sauce on the side.