Ingredients:

  • 1 (5-7 lb) bone-in prime rib roast (2.27-3.18 kg)
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil (30 ml)
  • 2 tablespoons kosher salt (30 g)
  • 1 tablespoon freshly ground black pepper (15 g)
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 cup beef broth (240 ml)
  • ½ cup red wine (120 ml)

Instructions:

  1. Remove the prime rib from the fridge 1-2 hours before cooking to bring it to room temperature. Combine minced garlic, olive oil, salt, pepper, rosemary, and thyme to create a rub.
  2. Rub the garlic herb mixture all over the prime rib, ensuring even coverage on all surfaces.
  3. Preheat oven to 450°F (232°C).
  4. Place the roast bone side down on the rack in the roasting pan. Roast for 15-20 minutes at 450°F (232°C) to sear. Then lower temperature to 325°F (163°C) and cook until internal temperature reaches 125°F (52°C) for rare or 135°F (57°C) for medium rare.
  5. Remove from oven and tent loosely with foil. Rest for 20-30 minutes to allow juices to redistribute.
  6. While resting, deglaze the pan on the stovetop with beef broth and red wine. Simmer for 5-10 minutes.
  7. Carve into even slices and serve with au jus.