How to Cook Prime Rib
No need for a fancy restaurant. Make perfect prime rib, right at home.
Ingredients
- 6 pounds beef rib roast (tied and trimmed)
- 2 tablespoons kosher salt
- 1 tablespoon pepper
- 3 cup beef broth
- 1 clove garlic (crushed)
- 1 sprig rosemary
Optional Ingredients
- Prepared horseradish
- Potatoes or Yorkshire Pudding
Directions
- Combine salt and pepper. Sprinkle all over roast. Loosely cover roast and let sit at room temperature up to 2 hours.
- Preheat oven to 450°F. Lay roast, bone side down, in shallow roasting pan. Roast 15 minutes and then reduce oven temperature to 350°F (don't open the door). After 50 minutes, check internal temperature with probe thermometer inserted into thickest part of roast. If it is not 125°F, continue roasting, checking every 15 minutes. This will give you a medium-rare roast, except for the end cuts which will be medium to medium-well.
- Remove roast from oven. Transfer to a platter and cover loosely with foil. Let rest at least 15 minutes and up to 30 minutes. During this time, retained heat will continue to cook roast and juices within will stabilize.
- While roast rests, pour off all but 1 tablespoon fat from roasting pan. Place pan on stovetop over medium heat. Add beef broth, garlic, and rosemary sprig. Bring broth to simmer. Use a wooden spoon to loosen any cooked-on bits from bottom of pan. Simmer until broth is reduced to about 2 cups. Taste and adjust seasoning with salt and pepper. Remove garlic and rosemary. Transfer au jus to warm gravy boat.
- To carve, hold roast steady with large fork and slice with sharp knife to desired thickness. Place slices on warm platter or dinner plates. Serve with au jus, horseradish, and potatoes or Yorkshire pudding, as desired.
Nutrition
- Calories: 600
- Fat: 16.0 g
- Saturated Fat: 6.0 g
- Trans Fat: 0.0 g
- Cholesterol: 290.0 mg
- Sodium: 2790.0 mg
- Carbohydrates: 1.0 g
- Fiber: 0.0 g
- Added Sugars: 0.0 g
- Sugar: 0.0 g
- Protein: 111.0 g