Roasted Prime Rib with Garlic-Shallot Crust
A showstopping boneless prime rib with a deeply browned garlic-shallot crust, a rosy center, and a simple pan jus.
- Total Time4 hours 50 minutes
- Yield18 servings 1x
Ingredients
Roasted Garlic-Shallot Purée
- 8 garlic cloves (unpeeled)
- 3 shallots (halved lengthwise and unpeeled)
- 3 tablespoons olive oil
- Kosher salt (to taste)
- Freshly cracked black pepper (to taste)
Prime Rib
- 1 boneless prime rib roast (see size and trimming note below)
- Fleur de sel or flaky sea salt (to taste)
- Freshly cracked black pepper (to taste)
- 1/2 cup unsalted beef stock or water
Instructions
- Make the roasted garlic-shallot purée: Preheat the oven to 375°F. Place the garlic cloves and shallot halves on a small sheet of foil. Drizzle with olive oil and season lightly with salt and pepper. Wrap loosely and roast for 45 minutes, until caramelized and tender. Squeeze the garlic and shallot flesh into a small bowl, mash into a smooth purée, and cool completely.
- Prepare the roast: Remove the prime rib from the refrigerator 90 minutes before cooking. Pat it thoroughly dry with paper towels. Place the roast fat-side up on a rack fitted inside a large roasting pan.
- Apply the crust: Coat the top and sides evenly with the cooled garlic-shallot purée. Season on all sides with fleur de sel and cracked black pepper. Let stand for 20 to 30 minutes.
- Roast: Increase the oven temperature to 450°F. Place the roast in the oven and immediately reduce the temperature to 325°F. Roast uncovered until an instant-read or leave-in probe thermometer inserted into the thickest part registers 120°F for medium-rare. Begin checking after 2 hours; a 10 to 12 pound roast will generally require about 2 1/2 to 3 hours, but temperature—not time—determines doneness.
- Rest: Transfer the roast to a carving board and tent loosely with foil. Rest for 25 to 30 minutes. Carryover cooking should bring the center to approximately 125°F.
- Make the pan jus: Place the roasting pan over medium-high heat. Add the beef stock or water and scrape up the browned bits. Simmer for 2 minutes, season to taste, and strain into a warm sauceboat.
- Carve and serve: Slice the roast across the grain into thick, even slices. Serve with warm pan jus and fleur de sel at the table.
Notes
Roast size and scaling: Use a 10 to 12 pound roast, trimmed to approximately 1/2 inch of fat. When scaling up, use additional roasts of the same size rather than increasing roast size or fat thickness. Cook each roast to the desired internal temperature; cooking time does not multiply with servings.
Doneness: For medium, remove the roast at 130°F and allow for carryover cooking while it rests.
Quality: Ask your butcher for a well-marbled boneless prime rib trimmed to approximately 1/2 inch of fat.
Timing: Home ovens vary. Begin checking early and rely on internal temperature rather than cooking time alone.
Make ahead: The roasted garlic-shallot purée may be prepared up to 2 days ahead and refrigerated. Bring it to cool room temperature before applying it to the roast.
- Prep Time: 1 hour 50 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Dishes