Ingredients:

  • 1 prime rib roast (5-7 pounds, bone-in or boneless)
  • 3 tablespoons kosher salt (or 1 tablespoon per pound)
  • 2 tablespoons freshly ground black pepper
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)
  • 2 tablespoons fresh thyme, chopped (or 1 tablespoon dried)
  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • 2 cups beef broth
  • 1/2 cup red wine (e.g., Cabernet Sauvignon)
  • 1 tablespoon Worcestershire sauce

Instructions:

  1. Remove prime rib from the fridge and let it come to room temperature (about 30-60 minutes).
  2. Pat the roast dry with paper towels. Rub with olive oil, then season evenly with salt, pepper, garlic, rosemary, thyme, and Dijon mustard.
  3. Preheat your oven to 450°F (230°C).
  4. Place the roast bone-side down in the roasting pan. Roast in preheated oven for 20 minutes.
  5. After 20 minutes, lower the oven temperature to 325°F (160°C). Roast until desired internal temperature is reached (125°F for rare, 135°F for medium-rare).
  6. Remove from oven and tent loosely with aluminum foil. Let it rest for at least 20 minutes to allow juices to redistribute.
  7. While the roast rests, combine beef broth, wine, and Worcestershire sauce in a saucepan. Simmer on low heat for 10-15 minutes. Strain and adjust seasoning if necessary.
  8. Slice the roast against the grain and serve with au jus on the side.