Rosemary-Garlic Prime Rib
Back to Roasts (Prime Rib, Tri-Tip)
Last updated
- Prep
- 20 min
- Cook
- 6–8 hours
- Yield
- 6 servings
Main Courseprime ribrib roastrosemarygarlicchristmas
Ingredients
- 1 intact boneless rib roast, about 4 lb, that meets the recommendation conditions
- 2 tsp fine salt
- 1 tsp freshly ground black pepper
- 2 tbsp neutral cooking oil
- 3 tbsp unsalted butter, softened
- 4 garlic cloves, finely grated
- 2 tbsp finely chopped fresh rosemary
- 1 small shallot, finely chopped
- 1 cup low-sodium beef stock
- 2 tsp Dijon mustard
- 1 tsp red wine vinegar
Method
Prepare
- Choose a plain, intact rib roast that has not been injected, mechanically tenderized, rolled, or stuffed. Remove any butcher's twine and confirm that it meets the guide's size conditions.
- Pat dry, season all over with salt and pepper, and seal in a food-safe pouch without folding the meat.
- Mix the butter, garlic, and rosemary in a clean bowl. Refrigerate this finishing butter and keep the sauce ingredients separate from the raw beef.
Cook
- Set the water bath to 133°–135°F.
- Cook for 6–8 hours for standard rib roast (3–5 in thick).
- Near the end of the cooking window, soften the shallot in a clean saucepan with a little of the oil. Add the beef stock and simmer until lightly reduced. Stir in the mustard and vinegar.
Check before finishing
- At the end of the bath, open the pouch and transfer each piece intact to a clean surface with clean utensils. Discard the pouch liquid and any sauce that touched raw food.
- Use a clean food thermometer. Immediately after removing the intact roast from the pouch, measure midway into its thickest part, away from bone, fat, and gristle. Check several locations on a large or irregular roast.
- Every spot you check must reach 145°F. If any reading is lower, keep cooking with a method hot enough to reach this temperature and check each cooler spot again. Complete this check before finishing.
Finish
- Only after the roast passes its thermometer check, pat it dry on a clean surface. Keep it intact for browning.
- Heat the remaining oil in a heavy skillet and brown the roast on its broad sides and edges, turning carefully with clean tongs.
- Lower the heat, add the rosemary-garlic butter, and spoon the foaming butter over the roast until fragrant. Do not let the garlic blacken.
- Transfer the roast intact to a clean carving board and spoon the separately prepared mustard jus into a serving jug.
Rest
- After the final heat, rest every piece for at least 3 minutes before cutting, pulling, or serving.
Serve
- After the required rest, carve across the grain and serve immediately with the mustard jus and your chosen sides.
Want another texture or thickness?
The complete guide has all reviewed settings, safety context, and finishing options.