A small prime rib roast will deliver huge servings for two
people, with enough leftovers for the most fabulous, decadent
prime rib sandwiches EVER the next day. Pairs wonderfully with
mashed potatoes. Keep in mind that cooking times are
approximate, since they will vary by the size of your roast.
PREP TIME 1 hour
COOK TIME 1 hour
RESTING TIME 30 minutes
TOTAL TIME 2 hours 30 minutes
Ingredients
3 lb bone-in prime rib roast (see Recipe Note #1)
3 cloves garlic, minced
2 tbsp fresh rosemary, finely chopped
1/2 tbsp fresh sage, finely chopped (optional)
1/2 tbsp coarse salt (I use Kosher)
2 tsp freshly ground black pepper
2 tbsp extra virgin olive oil
3 cups low sodium beef broth
3 cups water
Instructions
FOR THE PRIME RIB ROAST
- 1 hour before you plan to being roasting the prime rib, remove the roast from the refrigerator
and pat down with paper toweling. If you’d like, remove all but 1/4″ of the fat cap. Carefully
score the fat, making cuts in a criss-cross pattern over the top of the meat. - Preheat oven to 450º. As the oven heats, mix the garlic, herbs, salt, pepper, and olive oil to
form a paste. Rub the roast with the paste, being sure to rub paste into the score lines in the
fat cap. Place the roast on a rack set into a small roasting pan. - Add the beef broth and water to the bottom of the roasting pan.
- If you have a digital meat thermometer, place the probe into the center of the roast. Place the
roasting pan in the oven and connect the cord of the probe to your digital thermometer.
Carefully shut the oven door on the cord. YIELD: 4 –6
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this. - Roast for 15 minutes, then reduce the temperature to 325º. Continue roasting until the
temperature on the digital thermometer reads 10ºF below your final desired temperature. - Remove to a cutting board and tent with foil for at least 30 minutes.
TO MAKE AU JUS - Degrease the pan drippings and add to a saucepan over medium heat.
- Reduce for 5 minutes, or until the au jus takes on an intensely beefy flavor (add additional
water or beef broth as necessary).
Notes
Bonless roasts are also fine. Figure one pound per person for a bone-in roast and about 3/4
pounds each for boneless.
If you’re doing a large roast for a holiday dinner, you’ll need to plan for a longer roast time:
anywhere from 45 minutes after the high-temperature sear to 2 1/2 hours (figure about 15
additional minutes per pound of roast).
Be sure to check the level of the liquid a few times during the roast to be sure that the pan
drippings don’t dry up and burn. If needed add additional water.
To be extra careful, I also check the temperature of the roast by inserting an instant-read
thermometer in a few different places (e.g., inserting the thermometer at the ends and in the
center of the roast).
Keep in mind that au jus is not gravy, so this will not be a thick sauce. Be sure to reserve some
for prime rib sandwiches!
NOTE: You can easily adjust this recipe for a larger roast by allowing for extra cooking time and
doubling the au jus recipe. Figure about 15 minutes of extra cooking time per pound of roast.
Nutrition Information: YIELD: 4 SERVING SIZE: ~1/4 of the roast Amount Per Serving: CALORIES: 1237 TOTAL FAT: 99g SATURATED FAT: 38g TRANS FAT: 0g UNSATURATED FAT: 49gCHOLESTEROL: 282mg SODIUM: 1464mgCARBOHYDRATES: 2g FIBER: 1g SUGAR: 0g PROTEIN: 79g
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