Prime Rib: How to Cook an American Classic Recipe

Ingredients:

• 1 (5-6 lb) Metropolitan Market tied and trimmed rib roast
• 2 Tbsp salt
• 1 Tbsp black pepper
• 3 cups beef broth
• 1 garlic clove, crushed
• 1 rosemary sprig
• TO SERVE:
• Prepared horseradish, mashed or baked potatoes or Yorkshire pudding

Directions:

1. Combine salt and pepper and rub over the roast. Loosely cover roast and let sit at room temperature for up to 2 hours before cooking.
2. Preheat the oven to 450°F. Lay the roast, bone side down, in a shallow roasting pan. Roast for 15 minutes, then reduce oven temperature to 350°F (don’t open the door).
3. After 50 minutes, check the internal temperature of the roast with an instant-read thermometer inserted into the thickest part of the 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. 
4. Remove roast from the oven, transfer to a platter and cover loosely with foil. Let rest for at least 15 minutes and up to 30 minutes. During this time the retained heat will continue to cook the roast and the juices within will stabilize.
5. While the roast rests, pour off all but 1 Tbsp fat from roasting pan. Place pan on the stovetop over medium heat and add the beef broth, garlic, and rosemary sprig. Bring broth to a simmer, using a wooden spoon to loosen any cooked on bits from the bottom of the pan. Simmer until broth is reduced to about 2 cups; taste and adjust seasoning with salt and pepper. Remove garlic and rosemary and transfer au jus to a warm gravy boat.
6. To carve, hold the roast steady with a large fork and slice with a sharp knife to desired thickness. Place slices on a warm platter or warm dinner plates and prepare for compliments. Serve with au jus, horseradish, and potatoes or Yorkshire pudding, as desired.