📝 About This Recipe
Known as the 'King of Roasts,' this standing rib roast is the crown jewel of holiday feasts and special occasions. Our method utilizes a reverse-sear technique to ensure an edge-to-edge pink medium-rare center, encased in a deeply savory crust of roasted garlic, rosemary, and cracked black pepper. The result is an incredibly tender, melt-in-your-mouth experience that honors the rich, marbled heritage of premium beef.
🥗 Ingredients
The Roast
- 8-10 pounds Bone-in Prime Rib Roast (3 or 4 bones, choice or prime grade, tied by the butcher)
- 3 tablespoons Kosher Salt (Adjust based on size)
- 2 tablespoons Coarsely Cracked Black Pepper (Freshly ground is essential)
Garlic-Herb Rub
- 1/2 cup Unsalted Butter (softened to room temperature)
- 8 cloves Garlic (minced into a paste)
- 2 tablespoons Fresh Rosemary (finely chopped)
- 1 tablespoon Fresh Thyme (finely chopped)
- 1 tablespoon Dijon Mustard (adds tang and helps the crust stick)
Red Wine Au Jus
- 2 cups Beef Stock (high quality or homemade)
- 1 cup Dry Red Wine (Cabernet Sauvignon or Merlot)
- 1 Shallot (finely minced)
- 1 teaspoon Worcestershire Sauce
- 2 tablespoons Cold Butter (cubed)
👨🍳 Instructions
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1
Remove the roast from the refrigerator at least 2 hours before cooking to bring it to room temperature; this ensures even cooking throughout the meat.
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2
Pat the roast completely dry with paper towels. Generously season all sides with kosher salt and cracked pepper, pressing the seasoning into the fat cap.
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3
Preheat your oven to 250°F (120°C). A low and slow start is the secret to a perfectly uniform pink interior.
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4
In a small bowl, combine the softened butter, minced garlic, rosemary, thyme, and Dijon mustard. Mix until a smooth paste forms.
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5
Slather the garlic-herb butter all over the top and sides of the roast, focusing heavily on the fat cap.
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6
Place the roast in a heavy roasting pan, bone-side down. The bones act as a natural roasting rack.
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7
Insert a meat thermometer into the thickest part of the roast, ensuring it doesn't touch the bone. Roast until the internal temperature reaches 115°F (46°C) for rare or 120°F (49°C) for medium-rare.
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8
Remove the roast from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 30-45 minutes. The internal temp will rise about 5-10 degrees during this time.
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9
While the meat rests, place the roasting pan over two burners on medium heat. Add the minced shallots and sauté in the drippings for 2 minutes.
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10
Deglaze the pan with red wine, scraping up all the browned bits (fond) from the bottom. Reduce the wine by half.
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11
Add the beef stock and Worcestershire sauce. Simmer until the liquid has reduced and thickened slightly. Whisk in the cold butter cubes at the very end for a glossy finish, then strain into a gravy boat.
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12
Ten minutes before serving, crank your oven to its highest setting (500°F/260°C). Place the rested roast back in for 6-10 minutes until the exterior is browned and sizzling.
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13
Remove, carve by cutting the twine and slicing against the grain, and serve immediately with the warm au jus.
💡 Chef's Tips
Always use a digital meat thermometer; timing varies wildly by oven and roast shape. Salt the meat the night before and leave it uncovered in the fridge for an even better 'dry brine' crust. Never skip the resting period, or all those delicious juices will run out onto your cutting board. If you don't have a roasting pan, a large cast-iron skillet works beautifully for smaller roasts. Ask your butcher to 'cut and tie' the roast—they cut the ribs off and tie them back on, giving you the flavor of bone-in with the ease of carving a boneless roast.
🍽️ Serving Suggestions
Serve with a side of creamy horseradish sauce made with sour cream and fresh chives. Pair with buttery garlic mashed potatoes or a decadent potato gratin. Honey-glazed heirloom carrots or roasted Brussels sprouts with balsamic glaze provide a nice sweetness to balance the savory beef. A bold, tannic Red Wine like a Napa Valley Cabernet Sauvignon or a Bordeaux. Warm Yorkshire puddings are the traditional vessel for soaking up the extra au jus.