Ingredients:

  • 1 (5-7 pound) prime rib roast, bone-in
  • 2 tablespoons coarse kosher salt
  • 1 tablespoon black pepper
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • 2 cups beef broth (optional)
  • 1 tablespoon cornstarch (optional)
  • 1 tablespoon water (optional)

Instructions:

  1. Preheat your oven to 450°F (232°C).
  2. Trim excess fat from the roast, if necessary, and pat dry with paper towels.
  3. In a small bowl, combine salt, pepper, garlic, rosemary, thyme, mustard, and olive oil. Rub the herb mixture evenly over the roast.
  4. Place the roast on a rack in the roasting pan, fat side up, and roast for 20 minutes.
  5. Reduce the oven temperature to 325°F (163°C) and continue roasting until the internal temperature reaches 130°F (54°C) for medium-rare.
  6. Remove from the oven and cover loosely with foil. Let it rest for 20-30 minutes before carving.
  7. For optional gravy, skim fat from the juices in the roasting pan and mix cornstarch and water; combine with beef broth and heat until thickened.
  8. Slice the roast against the grain and serve with gravy.