Prime Rib

Prime Rib Recipe

Prime rib, also known as a standing rib roast, is the king of roasts. This luxurious cut of beef is ideal for special occasions, impressing guests with its rich flavor and tender texture. Follow this step-by-step guide to prepare a perfectly cooked prime rib that will be the centerpiece of any meal.

Ingredients

For the Prime Rib:

• 5 to 7 pounds prime rib roast (bone-in or boneless, with bones tied back on if removed)
• 2 tablespoons olive oil
• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried rosemary (optional)

For the Au Jus:

• 2 cups beef stock
• 1/2 cup red wine (optional)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon cornstarch (optional, for thickening)

Equipment Needed

• Roasting pan with a rack
• Meat thermometer (instant-read or leave-in)
• Aluminum foil

Preparation

Step 1: Choosing Your Roast

Select a prime rib roast from your butcher or grocery store. A bone-in roast is traditional, as the bones add flavor and act as a natural roasting rack. Plan for about one pound per person if the roast is bone-in, or 3/4 pound per person for boneless.

Step 2: Prepping the Roast

1. Bring to Room Temperature: Remove the roast from the refrigerator 1 to 2 hours before cooking. Allowing it to come to room temperature ensures even cooking.
2. Pat Dry: Use paper towels to pat the roast dry.
3. Season Generously: Mix kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and dried rosemary in a small bowl. Rub the olive oil over the surface of the roast, then coat it thoroughly with the spice mixture, pressing gently so it adheres.

Step 3: Roasting

1. Preheat Oven: Set your oven to 450°F (232°C). Position the rack in the center.
2. Prepare the Pan: Place the roast on the rack in a roasting pan, fat side up. The fat cap will baste the meat as it cooks.
3. Initial Sear: Roast the prime rib at 450°F for 20 minutes. This high heat sears the exterior, locking in juices.
4. Lower the Heat: Reduce the oven temperature to 325°F (163°C). Continue roasting until the internal temperature reaches your desired level:
   • Rare: 120°F to 125°F (49°C to 52°C)
   • Medium-rare: 130°F to 135°F (54°C to 57°C)
   • Medium: 140°F to 145°F (60°C to 63°C)

Use a meat thermometer inserted into the thickest part of the roast, avoiding bones. Cooking times will vary depending on the roast’s size, but generally, estimate about 15 minutes per pound at 325°F.

Step 4: Resting the Roast

Once the roast reaches your desired temperature, remove it from the oven and tent it loosely with aluminum foil. Let it rest for 20 to 30 minutes. Resting allows the juices to redistribute, ensuring tender and flavorful meat. During this time, the internal temperature will rise by 5°F to 10°F.

Making the Au Jus

1. Deglaze the Pan: Place the roasting pan on the stovetop over medium heat. Pour in the red wine (if using) and scrape up any browned bits from the bottom.
2. Add Stock: Stir in the beef stock and Worcestershire sauce. Simmer for 5 to 7 minutes to reduce slightly.
3. Optional Thickening: For a thicker au jus, mix 1 teaspoon cornstarch with 1 tablespoon water to create a slurry. Whisk it into the sauce and simmer until it thickens.
4. Strain and Serve: Strain the au jus into a gravy boat or small pitcher.

Carving the Roast

• If your roast is bone-in, use a sharp knife to cut between the bones and the meat, removing the rib bones in one piece.
• Slice the roast into 1/2-inch to 1-inch thick slices, depending on preference.
• Serve immediately with the au jus and your choice of sides.

Serving Suggestions

Prime rib pairs beautifully with a variety of side dishes, such as:

• Creamy mashed potatoes
• Yorkshire pudding
• Garlic green beans
• Roasted Brussels sprouts
• Buttered dinner rolls

For a touch of acidity, consider serving with horseradish cream or a tangy chimichurri sauce.

Tips for Success

1. Use a Thermometer: Always rely on a meat thermometer to ensure perfect doneness.
2. Don’t Skip Resting: Resting is crucial for juicy and tender meat.
3. Save the Bones: Use leftover bones to make beef stock for soups or stews.
4. Leftovers: Refrigerate leftovers in an airtight container for up to 3 days, or freeze for up to 3 months. Reheat gently to avoid overcooking.

Enjoy your prime rib masterpiece!