Entrée: 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 25 min

Cook 4 hrs 30 min

Additional 1 hr

Total 5 hrs 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 bone-in beef rib roast (prime rib), 5–7 lb (2268 to 3175 g) (about 3–4 ribs)
2 tbsp (30 ml) kosher salt
2 tsp (10 ml) freshly ground black pepper
4 cloves garlic, minced
1 tbsp (15 ml) fresh rosemary, finely chopped
1 tbsp (15 ml) fresh thyme, finely chopped
2 tbsp (30 ml) neutral oil or softened unsalted butter
1 cup (240 ml) low-sodium beef stock (optional, for jus)
1 / 2 cup (120 ml) dry red wine (optional, for jus)

Show original ingredient measurements

1 bone-in beef rib roast (prime rib), 5–7 lb (about 3–4 ribs)
2 tbsp (30 ml) kosher salt
2 tsp freshly ground black pepper
4 cloves garlic, minced
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme, finely chopped
2 tbsp (30 ml) neutral oil or softened unsalted butter
1 cup (240 ml) low-sodium beef stock (optional, for jus)
1 / 2 cup (120 ml) dry red wine (optional, for jus)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Dry-brine the roast 24–48 hours ahead: Pat the roast dry. Sprinkle kosher salt evenly over all surfaces (including the fat cap and ends). Set on a rack over a tray, refrigerate uncovered 24–48 hours.
Remove from the fridge 1–2 hours before cooking to take the chill off. Preheat the oven to 250°F (121°C).
Make the herb paste: In a small bowl, mix the pepper, garlic, rosemary, thyme, and oil or butter. Pat the roast dry again if needed and rub the paste all over.
Roast low and slow: Place the roast bone-side down on a rack in a roasting pan. Insert a probe thermometer into the center of the thickest part (avoid bone). Roast at 250°F (121°C) until the internal temperature reaches 118–120°F (48–49°C) for medium-rare or 125°F (52°C) for medium, about 15–20 minutes per pound (roughly 2.5–4.5 hours depending on size and oven).
Rest: Transfer the roast to a board and tent loosely with foil. Rest 30–60 minutes; the temperature will rise 5–10°F (3–6°C). Meanwhile, increase oven to 500°F (260°C).
Sear for crust: Return the roast to the 500°F (260°C) oven for 6–10 minutes until well browned. Alternatively, sear in a very hot cast-iron skillet 1–2 minutes per side.
Make a simple jus (optional): Set the roasting pan over medium heat. Spoon off excess fat, leaving about 1–2 tablespoons (15 to 30 ml). Add red wine and simmer, scraping up browned bits, until mostly reduced, 2–3 minutes. Add beef stock and simmer until reduced by about half, 5–8 minutes. Season to taste with salt and pepper; strain if desired.
Carve and serve: Stand the roast upright and run a knife along the rib bones to remove the rack, then slice the meat into 1/2–1 inch (1.27 to 2.54 cm) thick slices across the grain. Serve with warm jus.

Dry-brine the roast 24–48 hours ahead: Pat the roast dry. Sprinkle kosher salt evenly over all surfaces (including the fat cap and ends). Set on a rack over a tray, refrigerate uncovered 24–48 hours.
Remove from the fridge 1–2 hours before cooking to take the chill off. Preheat the oven to 250°F (121°C).
Make the herb paste: In a small bowl, mix the pepper, garlic, rosemary, thyme, and oil or butter. Pat the roast dry again if needed and rub the paste all over.
Roast low and slow: Place the roast bone-side down on a rack in a roasting pan. Insert a probe thermometer into the center of the thickest part (avoid bone). Roast at 250°F (121°C) until the internal temperature reaches 118–120°F (48–49°C) for medium-rare or 125°F (52°C) for medium, about 15–20 minutes per pound (roughly 2.5–4.5 hours depending on size and oven).
Rest: Transfer the roast to a board and tent loosely with foil. Rest 30–60 minutes; the temperature will rise 5–10°F (3–6°C). Meanwhile, increase oven to 500°F (260°C).
Sear for crust: Return the roast to the 500°F (260°C) oven for 6–10 minutes until well browned. Alternatively, sear in a very hot cast-iron skillet 1–2 minutes per side.
Make a simple jus (optional): Set the roasting pan over medium heat. Spoon off excess fat, leaving about 1–2 tablespoons. Add red wine and simmer, scraping up browned bits, until mostly reduced, 2–3 minutes. Add beef stock and simmer until reduced by about half, 5–8 minutes. Season to taste with salt and pepper; strain if desired.
Carve and serve: Stand the roast upright and run a knife along the rib bones to remove the rack, then slice the meat into 1/2–1 inch thick slices across the grain. Serve with warm jus.