Chef's Tip
Use a reliable meat thermometer inserted into the thickest part of the roast, avoiding bone, for the most accurate cooking. Remember that the internal temperature will continue to rise about 5-10°F while resting, so remove the roast from the oven when it's 5°F below your target temperature.
Instructions
- Remove rib roast from refrigerator and let stand at room temperature for 1 hour before roasting.
- Preheat oven to 450°F with rack in lower third position.
- In a small bowl, mix together kosher salt, black pepper, garlic powder, dried thyme, and dried rosemary.
- Pat roast dry with paper towels. Rub all surfaces with olive oil, then apply herb mixture generously, pressing to adhere.
- Place roast bone-side down in a large roasting pan. Scatter fresh thyme sprigs, rosemary sprigs, and smashed garlic cloves around the roast.
- Roast at 450°F for 20 minutes to develop a crust, then reduce temperature to 325°F.
- Continue roasting until internal temperature reaches 120-125°F for medium-rare (about 15 minutes per pound after the initial high-heat roasting).
- Transfer roast to a cutting board, tent loosely with foil, and rest for 20-30 minutes before carving.
- While roast rests, make the au jus: Pour off all but 2 tablespoons of fat from the roasting pan. Place pan over medium heat.
- Add red wine and scrape up browned bits from bottom of pan. Simmer until reduced by half.
- Add beef stock and Worcestershire sauce, bring to a simmer and reduce by one-third, about10 minutes.
- Strain sauce into a gravy boat, whisk in butter, and keep warm until serving.
- To carve, remove bones by cutting along the rib line, then slice meat across the grain into 1/2-inch slices.
Plating
Arrange slices of prime rib slightly overlapping on a pre-warmed platter with a slight pool of au jus beneath the meat. Serve additional warm au jus in a gravy boat alongside. Garnish the platter with fresh herb sprigs if desired. For individual servings, place 2-3 slices on each warmed plate with a small pool of au jus.
Storage & Reheating
Leftover prime rib can be stored in an airtight container in the refrigerator for up to a4 days. Store the au jus separately. To reheat, place slices in a covered baking dish with a small amount of au jus and warm in a 300°F oven just until heated through, about 15-20 minutes. Alternatively, sliced prime rib makes excellent cold sandwiches with horseradish cream.
About This Recipe
This prime rib preparation is inspired by the signature roasts served at Hilltop Steakhouse. The slow-roasting method with an initial high-heat sear creates the perfect balance of a flavorful crust and tender, juicy interior. The au jus, made from the roast's natural drippings, enhances the rich beef flavor for an authentic steakhouse experience.