summary

Prime rib is one of those showstopper main courses that always looks so impressive—but the truth is that it’s mostly hands-off cooking. A reliable meat thermometer is key, as every large cut of meat will be different. A lovely pan sauce made with red wine is the perfect finishing touch to this beautiful and perfect-every-time prime rib recipe.

ingredients

Prime Rib Ingredients:
1 three-rib prime rib (about 8 pounds), bones removed and tied back (ask your butcher to do this)
Kosher salt and freshly ground black pepper
4 cloves garlic
3 tablespoons fresh thyme leaves
12 fresh sage leaves
4 tablespoons unsalted butter, at room temperature
Extra-virgin olive oil
Jus Ingredients:
½ cup dry red wine
2 cups beef broth
1 tablespoon Worcestershire sauce
½ tablespoon unsalted butter

directions

Remove the prime rib from the refrigerator and season it generously with salt and pepper on all sides. Allow the roast to sit at room temperature for 2 hours.
Preheat the oven to 500°F. Place the prime rib, fat side up, into a roasting pan fitted with a metal rack. On a cutting board place the garlic, thyme, sage and ½ teaspoon salt. Chop all together until finely chopped. Transfer to a small mixing bowl and add the butter. Stir to combine and then, using your hands, slather this all over the roast. Give the roast a drizzle of olive oil and season, once more, with salt and pepper.
Transfer the prime rib to the bottom third of the oven and roast for 20 minutes. Reduce the oven temperature to 325°F and continue cooking until an instant-read thermometer reaches 120°F, about 2 hours and 10 minutes longer. Transfer the roast to a cutting board to rest and tent loosely with aluminum foil.
To make the au jus, pour the drippings from the pan into a fat separator. Place the roasting pan over medium-high heat on the stove and add the wine. Using a wooden spoon , deglaze the pan to get up all those browned bits on the bottom. Add the broth, the Worcestershire sauce and all the drippings that have settled at the bottom of the fat separator. Bring to a boil and then reduce the heat to medium-low. Simmer, stirring occasionally, until reduced by about half, about 15 minutes. Add the butter, cook until it has melted, and season generously with salt and pepper. Strain through a fine-mesh strainer and adjust seasoning with more salt and pepper, as needed. Serve the au jus alongside the carved prime rib.

notes

Every three-rib prime rib will have a different shape and weight—this is why a thermometer is crucial to the success of this perfect prime rib recipe. In general, count on 15–20 minutes per pound for total cooking time.

Bones are removed to make the carving easier, but we roast with the bones tied back in because the bones add flavor and moisture.

It is imperative to let the roast rest before you carve. This allows the juices to redistribute. If you carve before the meat rests, all of the juices will run out of the meat.

120°F will give you a rare roast. If you prefer medium-rare, cook until 125°–130°F.

It isn't necessary to use an expensive wine for the jus. Use a middle of the road-priced dry red wine.