She Strengthens

Achieve Steakhouse Perfection at Home: A Game-Changing Prime Rib Recipe

Rethinking the Traditional Approach

Most prime rib recipes follow a familiar pattern: browning the roast on the stovetop or in a hot oven, only to end up with an overcooked exterior and unevenly cooked interior. But what if you could achieve a perfectly cooked prime rib with a crispy, flavorful crust and a tender, pink center?

The Secret to Success: Slow-Roasting

The key lies in slow-roasting the prime rib at a low temperature until it reaches medium-rare, then finishing it off with a blast of high heat to create a rich, caramelized crust. This approach ensures that the meat cooks evenly throughout, while the slow-roasting process infuses the meat with deep, savory flavors.

A Classic Jus to Complete the Experience

To complement your perfectly cooked prime rib, we’ve included a simple yet elegant recipe for a classic jus. Made with browned beef bones, red wine, and beef broth, this rich, flavorful sauce is the perfect accompaniment to your steakhouse-style prime rib.

Make-Ahead Mastery

With some advance planning, you can prepare this impressive dish with ease. Season the prime rib the night before, and let it slow-roast to perfection while you attend to other tasks. The jus can be made up to a day ahead, and reheated just before serving.

Ingredients and Equipment

For the prime rib:

• 1 (3-bone) standing beef rib roast (about 6 to 8 pounds)
• 2 tablespoons kosher salt
• 2 teaspoons freshly ground black pepper
• 4 medium garlic cloves, finely chopped
• Butcher’s twine

For the jus:

• 3 1/2 to 4 pounds meaty beef bones, cut into 2- to 3-inch pieces
• 2 tablespoons vegetable oil
• 3/4 cup dry red wine
• 2 1/2 cups low-sodium beef broth
• 1 teaspoon kosher salt, plus more as needed
• 1/8 teaspoon freshly ground black pepper, plus more as needed

Step-by-Step Instructions

Preparing the Prime Rib

Rinse the roast under cold water, pat dry with paper towels, and place on a cutting board. Following the line of the bones, cut the meat away from the bones in 1 piece. Season the meat and the bones all over with the salt and pepper. Rub the meat and bones all over with the garlic. Fit the meat back onto the bones, making sure to match the meat and bones up where they were cut apart, and tie together between each bone with butcher’s twine.

Slow-Roasting the Prime Rib

Place the roast on a large plate or baking sheet and refrigerate uncovered overnight. Remove the roast from the refrigerator and let it sit at room temperature for 30 minutes to 1 hour. Meanwhile, heat the oven to 200°F and arrange a rack in the lower third. Place the roast fat-side up (the bones will be on the bottom) on a roasting rack set in a roasting pan. Roast until the center reaches 120°F on an instant-read thermometer, about 4 to 6 hours.

Making the Jus

Season the beef bones with salt and pepper. Heat the oil in a Dutch oven or large, heavy-bottomed pot with a tightfitting lid over medium-high heat until shimmering. Add half of the bones and sear until golden brown on all sides, adjusting the heat as needed so the bottom of the pan does not burn, about 6 to 8 minutes total. Remove the bones to a large plate and repeat with the remaining bones.

Finishing the Prime Rib

Place the roasting pan on a wire rack, tent the roast loosely with foil, and set aside in a warm place for at least 30 minutes or up to 1 hour. Meanwhile, increase the oven temperature to 450°F and keep the rack in the lower third. When the roast is done resting, remove the foil and crumple it into a ball. Place the ball of foil under the bones of the roast to prop up the less exposed area of fat. Roast until a dark brown crust forms over the entire top surface, about 8 to 10 minutes. Remove the roast to a cutting board. Cut, remove, and discard the twine. Slice and serve immediately with the jus.

Savor the Flavor

With this recipe, you’ll achieve a truly unforgettable prime rib experience. The slow-roasting process ensures that the meat is cooked to perfection, while the crispy, caramelized crust adds a satisfying textural element. Serve with the rich, flavorful jus and your choice of sides for a truly steakhouse-style meal.