Perfect Prime Rib Feast (Print-Friendly Version)

Tender, medium-rare prime rib enhanced with chili-herb compound butter, served with rich red wine gravy for special occasions.

# What You'll Need:

→ Compound Butter

01 - 8 tablespoons unsalted butter, room temperature (1/2 cup or 1 stick)
02 - 2 teaspoons mild chili powder
03 - 1 teaspoon ground cumin
04 - 1 tablespoon fresh thyme, chopped
05 - 1 tablespoon fresh rosemary, chopped
06 - 3 cloves garlic, minced
07 - 1 teaspoon salt, or to taste
08 - 1 teaspoon pepper, or to taste
09 - 5 pounds prime rib

→ Prime Rib Roast

10 - 2 medium onions, quartered
11 - 5 cloves garlic, peeled
12 - 4 sprigs fresh thyme
13 - 2 sprigs fresh rosemary

→ Gravy

14 - 1 cup dry red wine
15 - 1 cup low-sodium beef broth
16 - 1 tablespoon cornstarch
17 - 2 tablespoons water

# How to Make It:

01 - Remove the roast from its packaging and let it sit at room temperature for 1-2 hours. Ensure the roast is fully thawed and use paper towels to pat it completely dry.
02 - Preheat your oven to 450°F for at least 30 minutes while the roast comes to room temperature.
03 - In a bowl, mix the butter with chili powder, cumin, thyme, rosemary, garlic, salt, and pepper until well combined.
04 - Spread the compound butter over the entire roast using a spatula or your hands.
05 - Place the onions, garlic, thyme, and rosemary in a large skillet. If the skillet is not large enough, use a roasting pan. Set the roast over the onions.
06 - Place the roast in the oven and cook at 450°F for 15 minutes.
07 - Reduce the oven temperature to 325°F. Cook the roast until the internal temperature on a meat thermometer reads 120°F, approximately 15 minutes per pound.
08 - Remove the roast from the oven and transfer it to a cutting board. Cover with aluminum foil and rest for 20 minutes. The internal temperature will rise to 130°F for medium rare.
09 - While the roast is resting, place the skillet with the onions, garlic, and herbs on medium-high heat. Add red wine and beef broth, bringing to a boil. Reduce heat and simmer for 5 minutes.
10 - Mix cornstarch with 2 tablespoons of water and whisk into the skillet. Simmer until thickened. Strain the sauce into a bowl and pour into a gravy boat.
11 - Slice the roast and serve with the gravy over mashed potatoes.

# Additional Tips:

01 - Patting the roast dry before applying butter helps create a better crust.
02 - Allow the roast to come to room temperature for even cooking.
03 - Use an instant-read thermometer to ensure accurate doneness.

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