Entree: United States – Prime rib

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 30 min

Additional 1 hr 30 min

Total 3 hrs 30 min

Ingredients

- 1 bone-in wagyu standing rib roast, approx. 4 lb (1.8 kg) total
- 2 tbsp (30 ml) olive oil
- 2 tsp (10 g) coarse kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 4 cloves garlic, minced
- 1/4 cup (60 g) garlic butter compote
- 2 tsp (8 g) fresh rosemary, chopped
- 2 tsp (8 g) fresh thyme leaves
- 1 cup (240 ml) beef au jus or broth for serving

Instructions

1. Bring the roast to room temperature for 1–2 hours; preheat oven to 250°F (120°C).
2. Mix olive oil, minced garlic, rosemary, thyme, salt, and pepper; rub all over the roast, including between bones where accessible.
3. Place roast bone-side down on a rack in a roasting pan and roast at 250°F (120°C) until internal temperature reaches 115–120°F (46–49°C) for medium-rare (about 2–2.5 hours depending on size).
4. Increase oven temperature to 500°F (260°C) or preheat broiler; return roast to oven and sear 6–10 minutes to form a browned crust until internal temp reaches 125–130°F (52–54°C).
5. Remove roast, tent with foil, and rest 20–30 minutes; carve between the ribs into individual slices.
6. Serve slices topped with a spoonful of garlic butter compote and a side of warm au jus.