Foolproof Prime Rib
October 1, 2020
Cut the rib bones away from the meat, but leave a little meat on the bone. Tie the rib bones back to the meat with kitchen cooking twine. Generously salt and pepper the entire prime rib. You're looking for a nice, thick salt and pepper crust, so feel free to use plenty. You can add the salt and pepper up to 24 hours in advance, if you like. Approximately 3 hours before cooking time, set the prime rib out on a clean surface to bring it to room temperature.
Preheat the oven to 500 degrees. Spray the bottom of a roasting pan with oil, and then add the prime rib on top of the roasting pan shelf, bone side down and fat side up. (Don't use foil. Just cook the prime rib directly in the pan on the rack so you get the drippings in the bottom to make your au jus later). Cooking times at 500 degrees are 5 minutes per pound, so a 3 pound prime rib would be cooked for 15 minutes and a 4 pound prime rib would be cooked for 20 minutes. Leave oven door shut while cooking; no peeking.
After the initial cooking time and without opening the oven, turn the temperature down to 325 degrees and continue to roast. You'll cook at this temperature for 13 to 15 minutes per pound for rare and 15 to 17 minutes per pound for medium.
Check the internal temperature. For a rare prime rib, the temperature will reach 115 degrees; for a medium-rare prime rib, the temperature will reach 120 degrees. When the prime rib has reached the desired internal temperature, remove it from the oven, place it on a clean carving board, and tent with foil for 30 minutes.
After rested, remove the kitchen cooking twine and bones. The prime rib should be sliced longways — the same way the bones were facing — to your desired thickness. Serve with au jus or horseradish sauce.
While the prime rib is resting, place the roasting pan on your stovetop and turn the heat to medium to medium-low on two of the burners under the pan. Cook the drippings with the Worcestershire, red wine and shallots. Scrape up any cooked-on brown bits as the au jus slowly boils. Cook until the shallots are translucent to browned.
Reduce the heat to low, add the beef broth and simmer until reduced slightly. If you want a slightly thicker sauce, whisk in a teaspoon or two of cornstarch and cook over a higher heat while stirring constantly.