Directions
Step 1: Bring Roast to Room Temperature
Remove the prime rib from the refrigerator and let it sit at room temperature for 2–3 hours. Pat dry with paper towels and place in a roasting pan while preparing the garlic butter.
Step 2: Prepare Garlic Herb Butter
Finely mince the garlic. In a small bowl, combine the butter, garlic, sea salt, thyme, rosemary, and parsley. Mix well using a spoon or spatula.
Step 3: Preheat and Apply Butter
Preheat oven to 500°F (260°C). Using your hands or a pastry brush, spread the garlic herb butter over the top of the roast and a thinner layer on the sides. Avoid letting excess butter drip onto the pan to prevent burning.
Step 4: Initial High-Heat Roast
Place the roast in the bottom third of the oven and cook for 15 minutes to sear and form a flavorful crust.
Step 5: Reduce Temperature and Slow Roast
Lower oven temperature to 325°F (165°C). Insert an oven-safe probe thermometer into the thickest part of the roast, avoiding bones. Roast until the internal temperature reaches 120°F (49°C) for medium-rare. Adjust time if you prefer a different doneness:
- Rare: remove at 110°F (43°C)
- Medium-rare: remove at 120°F (49°C)
- Medium: remove at 125°F (52°C)
- Medium-well: remove at 135°F (57°C)
Step 6: Rest the Meat
Remove roast from oven and tent loosely with foil. Let rest for 20–30 minutes. The temperature will continue to rise by about 10°F (6°C), reaching perfect medium-rare at 130°F (54°C).
Step 7: Make Au Jus
While the roast rests, melt the beef drippings in a medium saucepan over medium heat. Whisk in flour until smooth and thickened. Gradually add beef broth, whisking constantly, and cook for about 5 minutes. Stir in Worcestershire sauce and season with salt and pepper to taste.
Step 8: Carve and Serve
Transfer the rested roast to a carving board and slice against the grain. Serve with the warm au jus and your choice of sides.
Tips & Tricks
- Bone-in vs Boneless: Bones help circulate heat and add flavor. If unavailable, use a roasting rack for similar results.
- Resting is Key: Always rest your meat; it ensures juicy slices and prevents dry edges.
- Leftovers: Store in an airtight container in the fridge for 3–4 days. Reheat gently in a 200°F (95°C) oven or stovetop pan. Avoid the microwave to maintain tenderness.
Serving Suggestions
The most important part is just ahead — click NEXT »»
