Ingredients:

  • 1 (8.5 lb) Bone-In Prime Rib Roast
  • 3 tbsp Coarse Kosher Salt
  • 2 tbsp Coarse Black Pepper
  • 0.5 cup Unsalted Butter, softened
  • 6 cloves Garlic, minced
  • 2 tbsp Fresh Rosemary, finely chopped
  • 1 tbsp Fresh Thyme, finely chopped
  • 1 tbsp Prepared Horseradish
  • 2 cups Beef Bone Broth
  • 0.5 cup Dry Red Wine
  • 1 tbsp Worcestershire Sauce

Instructions:

  1. Pat the 3.8 kg (8.5 lb) Prime Rib Roast completely dry with paper towels.
  2. Rub the 3 tbsp Coarse Kosher Salt over every inch of the beef.
  3. Let it sit uncovered in the fridge for at least 4 hours, or ideally 24.
  4. Remove the roast from the fridge 2 hours before cooking.
  5. Combine the 0.5 cup butter, 6 cloves garlic, rosemary, thyme, pepper, and horseradish. Smash into a thick paste until the aromatics are evenly distributed.
  6. Slather the butter mixture over the top and sides of the meat. Press firmly so the herbs adhere to the fat cap.
  7. Place the meat on a rack in a roasting pan at 120°C (250°F). Cook until the internal temp hits 48°C (118°F) for medium rare (approx 2 hours 30 mins).
  8. Remove the roast from the oven and tent loosely with foil. Rest for at least 30 minutes to allow fibers to relax and reabsorb juices.
  9. Crank the oven to 260°C (500°F). Roast for 6-10 minutes until the exterior is mahogany and sizzling.
  10. While the meat rests again, simmer the 2 cups bone broth, 0.5 cup red wine, and 1 tbsp Worcestershire in the roasting pan. Scrape the browned bits (fond) for maximum flavor.
  11. Cut the twine and remove the bones by sliding your knife against the rib curve. Slice into thick slabs and serve immediately with the Jus.