📝 About This Recipe
Often referred to as the 'King of Roasts,' this Prime Rib is the quintessential centerpiece for any grand celebration. Our recipe features a slow-roasting technique that ensures a edge-to-edge pink medium-rare interior, shielded by a savory, crackling crust of roasted garlic and fresh aromatics. It is a decadent, melt-in-your-mouth experience that transforms a premium cut of beef into a culinary masterpiece.
🥗 Ingredients
The Roast
- 8-10 pounds Standing Rib Roast (3-4 bones, prime grade preferred, bone-in)
- 3 tablespoons Kosher Salt (coarse grain)
- 1.5 tablespoons Black Pepper (freshly cracked)
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 (for tang and binding)
Red Wine Au Jus
- 2 cups Beef Stock (high quality or homemade)
- 1 cup Dry Red Wine (such as 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 entire surface of the roast extremely dry with paper towels. Excess moisture is the enemy of a good crust.
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3
In a small bowl, combine the softened butter, minced garlic, rosemary, thyme, Dijon mustard, and 1/2 tablespoon of the black pepper to create a thick compound butter paste.
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4
Generously season all sides of the roast with the kosher salt and the remaining black pepper, pressing it into the fat cap.
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5
Slather the garlic-herb butter mixture over the top and sides of the roast, focusing heavily on the fat cap.
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6
Preheat your oven to 450°F (230°C). Place the roast in a heavy roasting pan, bone-side down. The bones act as a natural roasting rack.
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7
Sear the roast in the hot oven for 15-20 minutes until the exterior begins to brown and the herbs become fragrant.
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8
Reduce the oven temperature to 325°F (160°C). Do not open the door longer than necessary to keep the heat consistent.
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9
Roast until a meat thermometer inserted into the thickest part (away from the bone) reaches 120°F (49°C) for rare or 130°F (54°C) for medium-rare. This typically takes 13-15 minutes per pound.
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10
Transfer the roast to a carving board and tent loosely with foil. Let it rest for at least 30 minutes. The internal temperature will rise about 5-10 degrees during this time.
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11
While the meat rests, place the roasting pan over two stove burners on medium heat. Add the minced shallots and cook for 2 minutes in the drippings.
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12
Deglaze the pan with the red wine, scraping up all the browned bits (fond) from the bottom. Simmer until the wine is reduced by half.
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13
Add the beef stock and Worcestershire sauce. Simmer for 10 minutes until slightly thickened. Strain through a fine-mesh sieve into a small saucepan.
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14
Whisk in the cold cubed butter one piece at a time to give the au jus a glossy finish and rich mouthfeel.
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15
Carve the roast by cutting along the rib bones to remove them, then slicing the meat into 1/2-inch or 1-inch thick portions. Serve immediately with the warm au jus.
💡 Chef's Tips
Always use a meat thermometer; visual cues are unreliable for a cut this thick. Salt the roast 24 hours in advance and leave it uncovered in the fridge for the ultimate 'dry brine' effect. Never skip the resting period, or all the delicious juices will run out onto your cutting board instead of staying in the meat. If you prefer a darker crust, you can perform the sear at the very end (reverse sear) instead of the beginning. Ask your butcher to 'cut and tie' the roast—they separate the bones and tie them back on, making carving a breeze.
🍽️ Serving Suggestions
Serve with a side of creamy horseradish sauce for a classic pungent contrast. Pair with buttery garlic mashed potatoes or a decadent potato gratin. Honey-glazed heirloom carrots or roasted balsamic Brussels sprouts provide a lovely sweetness. A bold, tannic Cabernet Sauvignon is the perfect wine pairing to cut through the richness of the beef. Freshly baked Yorkshire puddings are excellent for soaking up the extra au jus.