Prime Rib Recipe

Prep and Temper

Take the 12 oz prime rib cut from the fridge and let it come to room temperature for 30-60 minutes.

Seasoning

Pat dry the roast. Rub with olive oil (1 tbsp), kosher salt (0.5 tsp), black pepper (0.25 tsp), and minced garlic (2 cloves). Scatter thyme (2 sprigs) over the meat.

Searing

Heat a heavy skillet over high heat. Sear the roast in a little oil for 2-3 minutes per side until deeply browned.

Roasting

Transfer to a preheated oven at 450F. Roast 10-12 minutes, then reduce temperature to 325F and continue until the internal temperature reaches 125F for medium-rare.

Rest and Slice

Remove from oven, tent with foil, and rest for 15 minutes. Slice to serve.

Tilt the roasting pan to collect juices; deglaze with beef stock (1 cup) and red wine (0.25 cup), scraping up browned bits.

Stir in demi-glace (1 tbsp); simmer 5-10 minutes to reduce and intensify flavor.

Strain if desired and season with salt to taste (0.25 tsp).

Keep au jus warm for serving with the sliced prime rib.

In a small bowl, whisk together horseradish (2 tbsp), sour cream (0.25 cup), and lemon juice (1 tsp).

Season to taste with salt (0.25 tsp) and adjust thickness with more sour cream if needed. Chill until serving.

Peel and dice potatoes; boil in salted water until tender, about 15-20 minutes.

Mash with butter (2 tbsp) and heavy cream (0.25 cup); season with salt (0.5 tsp) and white pepper (0.25 tsp).

Keep warm until serving; plate alongside the prime rib.

Serve with a spoonful of horseradish and drizzle with au jus as desired.