Classic Prime Rib Roast with Pan Gravy (Print version)
A holiday-style prime rib roast with a crisp salted crust, rosy slices, and rich pan gravy made from the drippings.
# Ingredients:
For the prime rib
01 -
1 bone-in standing prime rib roast, about 6 lb (2.7 kg), 3 bones
02 -
2 tablespoons kosher salt
03 -
2 teaspoons freshly ground black pepper
04 -
4 cloves garlic, finely grated or minced
05 -
1 tablespoon chopped fresh rosemary
06 -
1 tablespoon chopped fresh thyme
07 -
1 tablespoon olive oil
For the pan gravy
08 -
1/4 cup reserved beef fat and pan drippings
09 -
1/4 cup (30 g) all-purpose flour
10 -
1/2 cup (120 ml) dry red wine, optional
11 -
3 cups (720 ml) warm low-sodium beef stock, plus more as needed
12 -
Salt and black pepper to taste
# Instructions:
01 -
Pat the roast very dry. Rub all over with salt, pepper, garlic, rosemary, thyme, and olive oil. For best crust, refrigerate uncovered overnight, then let stand at room temperature for 1 1/2 to 2 hours before roasting.
02 -
Preheat the oven to 500°F. Set the roast bone-side down and fat-side up on a rack in a heavy roasting pan.
03 -
Roast at 500°F for 15 minutes. This gives the fat cap a head start and begins forming a browned crust.
04 -
Reduce the oven temperature to 325°F. Continue roasting until the thickest part reaches 118-120°F for medium-rare or 128°F for medium, about 1 1/2 to 2 hours for a 6-pound roast.
05 -
Transfer the roast to a carving board and tent loosely with foil. Rest for 25-30 minutes before carving. The internal temperature will rise as it rests.
06 -
Place the roasting pan over medium heat. Spoon off excess fat, leaving about 1/4 cup fat and drippings in the pan. Whisk in the flour and cook for 1 minute.
07 -
Whisk in the red wine, scraping up browned bits. Slowly whisk in warm beef stock and simmer for 4-6 minutes until smooth and thick enough to coat a spoon. Season to taste.
08 -
Cut the bones away from the roast, then slice the beef across the grain. Serve with warm pan gravy on the side.
# Good to know:
01 -
An overnight dry brine gives the best crust, but salting a few hours ahead still helps.
02 -
Pull the roast before it reaches your final serving temperature because it rises during resting.
03 -
Cook time varies by roast shape, oven accuracy, and starting temperature.