Prime Rib Recipe

Two hours before cooking, remove the prime rib from the refrigerator and pat dry. Generously season all over with kosher salt and pepper. Rub the roast with minced garlic, chopped rosemary, and 2 tablespoons of olive oil; set at room temperature to rest and absorb flavors.

Preheat oven to 450°F (230°C). Place a heavy skillet over high heat with a splash of oil.

Sear the roast on all sides in the hot skillet until deeply browned, about 2-3 minutes per side; transfer to a rack set over a rimmed baking sheet.

Roast at 450°F for 15 minutes to develop a crust, then reduce oven temperature to 325°F (165°C) and continue roasting until the internal temperature reaches 120-125°F for rare to medium-rare. For a 5 lb roast, this takes about 60-75 minutes after the initial sear. Use a meat thermometer for accuracy.

Remove roast from oven; tent with foil and let rest 15-20 minutes to reabsorb juices.

Bordelaise sauce: In a small saucepan over medium heat, melt 1 tablespoon butter and sauté minced shallots until translucent, about 2-3 minutes.

Add red wine; simmer until reduced by about half, 8-12 minutes.

Stir in gluten-free demi-glace; simmer until sauce thickens to a glossy glaze, 5-7 minutes. Whisk in remaining tablespoon of butter until emulsified. Season to taste with salt and pepper.

Keep bordelaise warm on low heat or in a warm bath.

Potatoes: Preheat oven to 425°F (220°C) if not already. Toss fingerling potatoes with 2 tablespoons olive oil, minced garlic (for potatoes), salt, and pepper. Spread in a single layer on a parchment-lined baking sheet.

Roast potatoes for 25-35 minutes, turning once halfway, until golden brown and crisp. Remove from oven and toss with chopped parsley.

To serve, carve the prime rib into generous slices. Spoon bordelaise over the meat or serve on the side and arrange potatoes alongside.