Prep Work

• First things first, let’s measure out our ingredients and prep the veggies.
• It’s also important to leave the butter out for about 30 minutes to ensure it’s room temperature and easier to mix for the cajun compound butter.

Dry Brine (optional but recommended)

• Create the brine: Use about ½ cup of kosher salt for every quart of water. You can add sugar (about ¼ cup per quart) and aromatics like garlic, rosemary, thyme, or black peppercorns for added flavor.
• Brine the meat: Submerge the prime rib in the brine for anywhere from 4 hours to 24 hours, depending on the size of the roast. The longer it sits in the brine, the more pronounced the flavor and moisture retention will be.
• Rinse and dry: After brining, rinse the meat to remove excess salt, then pat it dry thoroughly with paper towels. This step is crucial for getting a good sear when you roast the meat.

Roasting Pan Prep

• Next, prepare your roasting pan with the veggies and fresh herbs.
• Add the wine and then the rack.
• Prepare the Cajun Compound Butter
• Mix the butter: In a small bowl, combine the softened butter, garlic, parsley, Cajun seasoning, buttery garlic pepper, thyme, salt, pepper.
• Stir well until everything is fully incorporated.
• For smaller rib roasts (like this one), you can sear them in a skillet - similar to a large steak.
• Once seared, coat the prime rib in the compound butter and place it on the rack.
• Pop this into the oven at 325 degrees for 1.5-2 hours.
• For a 4.5-pound roast, cook for about 1.5 to 2 hours depending on your desired level of doneness:
• * Rare: 120°F (50-52°C) — about 1.5 hours
• * Medium-rare: 130°F (54-57°C) — about 1.75 to 2 hours
• * Medium: 140°F (60-62°C) — about 2 hours
• * Well-done: 150°F (65°C) and above — about 2.5 hours
• Rest the roast: Once your prime rib has reached the desired temperature, remove it from the oven.
• Let it rest, covered loosely with aluminum foil, for 15-20 minutes.
• This allows the juices to redistribute and the roast to firm up, making it easier to slice.

Easy Prime Rib Jus Recipe

Ingredients:

• * 2 cups beef broth (preferably low-sodium)
• * ½ cup red wine (optional, but adds depth of flavor)
• * 1 tablespoon butter
• * 1 tablespoon flour (optional, for thickening)
• * 1 small shallot, finely minced (or ½ small onion)
• * 1 garlic clove, minced (optional)
• * 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
• * Salt and pepper, to taste

Instructions:

• Drippings from the Roast: After you’ve finished roasting your prime rib, remove the meat and let it rest. Pour off any drippings from the roasting pan into a separate container, but leave behind any burnt bits in the pan (these will give flavor to your jus).
• Deglaze the Pan: Place the roasting pan over medium heat on the stovetop. If you don’t have a roasting pan that can be used on the stovetop, transfer the drippings to a skillet. Pour in the red wine (if using) and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine reduce by about half, about 2-3 minutes.
• Add Broth and Flavorings: Add the beef broth, shallots, garlic (if using), and thyme to the pan. Bring to a simmer and let it cook for about 5-10 minutes, allowing the flavors to meld and the liquid to reduce slightly.
• Thicken (Optional): If you prefer a thicker jus, melt the butter in a separate small pan over medium heat. Once melted, whisk in the flour to create a roux, cooking for 1-2 minutes. Slowly whisk in the reduced broth mixture from the roasting pan, and let it simmer for another 2-3 minutes until it thickens. (Skip this step if you want a thinner jus.)
• Strain and Season: Strain the jus through a fine mesh strainer to remove the solids, leaving just the liquid. Taste and adjust the seasoning with salt and pepper as needed.
• Serve: Pour the jus into a serving vessel and serve alongside your prime rib.