This Prime Rib Dinner made with the juiciest and most tender melt in your mouth goodness is cooked to perfection using a butter-herb mixture and finished in a delicious red wine sauce.
Mix softened butter, chopped rosemary, and minced garlic until combined. Set aside.
Prime Rib
Make sure prime rib is at room temperature before cooking.
Preheat oven to 450 degrees F.
Wash and pat dry the prime rib with paper towels. Smear a generous amount of the butter-herb mixture over the fat cap of the prime rib and the remaining mixture over the surface of the prime rib. Season liberally with kosher salt and black pepper and place in the skillet with fat cap up and bone side down on top of a bed of shallots and garlic.
Cook at 450 degrees F for 25 minutes then lower oven temperature to 325 degrees F and continue cooking until desired doneness.
Using a meat thermometer, check the internal temperature of the prime rib 45 minutes after cooking and thereafter to ensure that you do not overcook. Please refer to the internal temperature chart which indicates cooking times for your desired doneness.
Remove the prime rib from the oven and place on a clean plate, platter to rest, or cutting board and loosely cover with foil paper. Meanwhile prepare the sauce.
Sauce
Place the same skillet on the stove top, remove the rosemary from the skillet and discard.
Drain the excess grease from the skillet keeping the remaining drippings including the cooked shallots and garlic.
Add ½ cup of beef broth PLUS ½ cup of dry red wine to the skillet and bring to a gentle boil. Add a dash of salt.
Reduce the heat and simmer for 15 to 20 minutes until sauce reduces.
Place a sieve over a gravy bowl or small bowl and run the sauce through to catch the shallots and garlic and discard.
Using a sharp chef's knife, carve the prime rib and use the sauce as a dipping sauce or drizzle over the top of the prime rib.
Notes
Bring prime rib to room temperature before cooking by placing it on your counter top and letting it sit this can take up to 1 hour depending on the size.
Check the internal temperature after 45 minutes then again soon after to ensure that you do not overcook.
Cook with the fat cap up and the bone down. If the prime rib falls on its side during cooking, that's okay just place on the bed of shallots and garlic.
Prime rib needs salt. Do not skimp on the kosher salt.
For a thicker sauce, feel free to add a slurry which is a mixture of cornstarch and cold water.
It's important to cook the prime rib at a very high temperature for 20 to 25 minutes first to start the browning process, then lower the oven to a low temperature.
Internal Temperature Reading:
Rare: 120 - 125 degrees F (center is bright pink and pink towards exterior)
Medium rare: 130 - 135 degrees F (center is pink and very slightly brown towards exterior)
Medium: 140 - 145 degrees F (center is light pink and exterior is brown) as shown in photos