Prime Rib
The crown jewel of holiday tables
There's a reason prime rib is reserved for special occasions. That mahogany crust giving way to rose-pink meat, the fat rendering into pure beefy luxury, the au jus that could make cardboard taste good. This is not weeknight cooking. This is an event. This is you becoming the hero of Christmas dinner.
recipe.ingredients
- 1 bone-in prime rib roast (7-8 lbs / 3-3.5 kg)About 4 ribs
- ¼ cup kosher salt
- 2 tbsp black pepper, coarsely ground
- 1 head garlic, minced
- ¼ cup fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- ¼ cup olive oil
- 2 tbsp Dijon mustard
- For au jus: 2 cups beef stock
- 1 cup red wine
- 2 tbsp butter
recipe.preparation
- 1
Remove roast from refrigerator 2 hours before cooking. Season generously with salt and let it come to room temperature.
- 2
Preheat oven to 500°F (260°C). Yes, that hot. Trust the process.
- 3
Mix garlic, rosemary, thyme, olive oil, mustard, and pepper into a paste. Rub all over the roast.
- 4
Place roast bone-side down in a roasting pan. Roast at 500°F for 20 minutes to develop the crust.
- 5
Reduce oven to 325°F (165°C). Continue roasting until internal temperature reaches 120°F (49°C) for medium-rare (about 15 minutes per pound).
- 6
Remove from oven and tent loosely with foil. Rest for 20-30 minutes. The temperature will rise to 130°F (54°C).
- 7
For au jus: Pour off excess fat from pan. Add wine and scrape up fond. Add beef stock and simmer until reduced by half. Finish with butter.
- 8
Carve between bones and serve with au jus on the side.
recipe.modeChef
The Reverse Sear Debate
Some chefs swear by low-and-slow then searing at the end. Traditional method starts hot, then goes low. Both work. The key is resting—that's non-negotiable.
- Buy the best quality meat you can afford; this is not the time to economize
- The bones act as a natural rack and add flavor—never go boneless
- Use a meat thermometer; this is too expensive to guess
- Resting is when the magic happens—don't skip it
recipe.tips
- •Dry-brine (salt and refrigerate uncovered) for 24-48 hours for the best crust and seasoning
- •Save the rib bones for the best beef stock you'll ever make
- •Slice thick—this is a celebration, not a deli counter
recipe.specialTrick
The steakhouse secret: after the roast rests, slice it, then briefly return the slices to a screaming hot cast iron pan for 30 seconds per side. This re-crisps the edges while keeping the center perfectly pink. Serve immediately with a drizzle of the au jus. Your guests will think you've been training for this your whole life.