Perfect Prime Rib (Print Version)
A dependable Perfect Prime Rib recipe with a salted herb crust, slow roast, hot sear, and clear doneness temperatures.
# Ingredients:
For the roast
01 -
1 bone-in standing rib roast, 5 to 6 lb (2.3 to 2.7 kg), trimmed and tied
02 -
1 1/2 tablespoons kosher salt
03 -
2 teaspoons freshly ground black pepper
04 -
1 1/2 teaspoons garlic powder
05 -
1 tablespoon finely chopped fresh rosemary
06 -
1 tablespoon finely chopped fresh thyme
07 -
2 tablespoons olive oil
For the pan jus
08 -
1 cup (240 ml) low-sodium beef broth, gluten-free if needed
09 -
Pan drippings from the roast
10 -
Salt and black pepper, to taste
# Instructions:
01 -
Pat the roast dry. Mix the salt, pepper, garlic powder, rosemary, thyme, and olive oil, then rub it over every side of the beef. Set the roast on a rack and refrigerate uncovered for at least 8 hours or overnight.
02 -
Remove the roast from the refrigerator 1 1/2 to 2 hours before cooking. Place it bone-side down in a roasting pan and insert a probe thermometer into the thickest part of the meat.
03 -
Heat the oven to 250°F. Roast until the center reaches 118°F for medium rare or 125°F for medium, about 3 to 3 1/2 hours for a 5 to 6 pound roast.
04 -
Transfer the roast to a cutting board and tent loosely with foil. Rest for 30 to 45 minutes while the oven heats for the final sear.
05 -
Raise the oven to 500°F. Return the roast to the pan and roast for 6 to 10 minutes, until the exterior is deeply browned and sizzling.
06 -
Pour off excess fat from the pan, leaving the browned bits. Add beef broth, scrape the pan over medium heat, and simmer for 3 to 5 minutes. Season to taste.
07 -
Cut the bones away if they are still attached. Slice the roast against the grain into thick slices and serve with warm jus.
# Notes:
01 -
Plan for an overnight dry brine for best flavor and browning.
02 -
For medium rare, remove from the low oven at 118°F to 120°F before resting.
03 -
Let leftovers cool and refrigerate within 2 hours.