Prime Rib Roast

Name: Prime Rib Roast
Prep time: 20 min
Cook time: 2 min
Total time: 22 min
Yield: 8 servings
Cuisine: Holiday & Seasonal
Ingredients: 6-7 lb bone-in standing rib roast (3-4 ribs); 3 tbsp kosher salt; 1 tbsp black pepper, freshly cracked; 6 cloves garlic, minced; 1/4 cup unsalted butter, softened; 2 tbsp fresh rosemary, chopped; 2 tbsp fresh thyme, chopped; 2 tbsp olive oil; 1 cup beef stock, for jus; 2 tbsp red wine (optional, for jus)

Prime rib roast is a luxurious bone-in beef roast, dry-brined a day ahead, then reverse-seared for an evenly pink interior with a deeply browned, crackling crust. It's the traditional centerpiece for Christmas dinner and holds pride of place at the table.

By YumYum Editorial · Holiday & Seasonal

Prep: 20 min · Cook: 2 min · Total: 22 min · Serves 8

Ingredients

6-7 lb bone-in standing rib roast (3-4 ribs)
3 tbsp kosher salt
1 tbsp black pepper, freshly cracked
6 cloves garlic, minced
1/4 cup unsalted butter, softened
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme, chopped
2 tbsp olive oil
1 cup beef stock, for jus
2 tbsp red wine (optional, for jus)

Instructions

One day before cooking, pat the roast dry and rub the entire surface with kosher salt. Refrigerate uncovered overnight to dry-brine.
Remove the roast from the fridge 2 hours before cooking to come to room temperature.
Preheat oven to 250°F (120°C). Mix softened butter with garlic, rosemary, thyme, and black pepper into a compound butter, then rub it all over the roast.
Place the roast bone-side down on a rack in a roasting pan. Roast slowly until a meat thermometer reads 115-120°F (46-49°C) for medium-rare, about 3-3.5 hours (roughly 20 minutes per pound).
Remove the roast and tent loosely with foil. Increase oven temperature to 500°F (260°C).
Once the oven is fully preheated, return the roast for a final 8-10 minute hard sear to develop a deep brown, crackling crust. Watch closely to avoid burning.
Rest the roast for 20-25 minutes before carving — the temperature will climb to about 130°F (54°C) during resting.
While resting, deglaze the roasting pan with beef stock and red wine over the stovetop, scraping up browned bits, and simmer into a jus. Slice the roast between the bones and serve with the jus.