Ingredients:

  • 5 lb Bone-in Rib Roast (Prime Rib)
  • 2 tbsp Kosher salt
  • 1 tbsp Coarse black pepper
  • 1/2 cup Unsalted butter, softened
  • 6 cloves Garlic, minced
  • 2 tbsp Fresh rosemary, finely chopped
  • 2 tbsp Fresh thyme, finely chopped
  • 1 cup Dry red wine
  • 2 cups Beef bone broth
  • 2 Shallots, minced
  • 1 tbsp Cold butter

Instructions:

  1. Remove the roast from the refrigerator 2 hours before cooking to reach room temperature. Pat the meat extremely dry with paper towels and season aggressively with salt and pepper on all sides.
  2. In a small bowl, combine softened butter, minced garlic, rosemary, and thyme to form a paste. Smear the herb compound over the entire top and sides of the roast.
  3. Place the roast on a rack in a roasting pan, fat side up. Roast at 250°F (120°C) until the internal temperature reaches 118°F (48°C) for medium-rare.
  4. Remove the roast from the oven and increase heat to 500°F (260°C). Return the roast for 6–10 minutes until the crust is mahogany brown. Remove and rest for 30 minutes before carving.
  5. To make the jus, sauté shallots in the roasting pan drippings. Deglaze with red wine, scraping up browned bits. Add bone broth and reduce by half. Whisk in 1 tbsp of cold butter for a glossy finish.