Ingredients:

  • 8.5 lb bone-in Prime Rib Roast
  • 2 tbsp Kosher Salt
  • 1 tbsp Coarse Black Pepper
  • 1/2 cup Unsalted Butter, softened
  • 6 cloves Garlic, minced
  • 1 tbsp Fresh Thyme, chopped
  • 1 tbsp Fresh Rosemary, chopped
  • 1 tsp Smoked Paprika
  • 2 cups Beef Bone Broth
  • 1/2 cup Dry Red Wine

Instructions:

  1. At least 24 hours before cooking, pat the Prime Rib Roast completely dry with paper towels. Season generously on all sides with kosher salt. Place the roast on a wire rack over a rimmed baking sheet and leave it uncovered in the refrigerator to dry brine.
  2. Two hours before roasting, remove the meat from the fridge. In a small bowl, combine the softened butter, garlic, thyme, rosemary, smoked paprika, and black pepper. Smear the herb butter rub over the entire surface of the roast.
  3. Preheat oven to 250°F (120°C). Insert a digital meat thermometer into the thickest part of the roast. Place the roast on a rack in a roasting pan, fat side up. Cook until the internal temperature reaches 120°F (49°C) for medium-rare, approximately 30-35 minutes per pound.
  4. Remove the roast from the oven and tent loosely with aluminum foil. Let the meat rest for 30 to 45 minutes to allow juices to redistribute.
  5. While the meat rests, prepare the au jus by simmering beef bone broth and red wine in a saucepan with the reserved pan drippings until reduced by one-third.
  6. Before serving, increase oven heat to 500°F (260°C) and sear the rested roast for 6-10 minutes until the crust is dark brown and crisp.