Ingredients:

  • 1 (6-8 pound) bone-in Prime Rib Roast (2.7-3.6 kg)
  • 2 tablespoons kosher salt (30 ml)
  • 1 tablespoon freshly cracked black pepper (15 ml)
  • 1 tablespoon garlic powder (15 ml)
  • 1 tablespoon dried rosemary, crushed (15 ml)
  • 1 tablespoon dried thyme, crushed (15 ml)
  • 2 tablespoons olive oil (30 ml)
  • 2 tablespoons olive oil (30 ml)
  • 1 yellow onion, chopped (medium size)
  • 2 carrots, chopped (medium size)
  • 2 celery stalks, chopped (medium size)
  • 4 cloves garlic, minced
  • 4 cups beef broth (950 ml)
  • 1/2 cup dry red wine (120 ml)
  • 2 tablespoons all-purpose flour (30 ml)
  • 1 tablespoon Worcestershire sauce (15 ml)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Combine salt, pepper, garlic powder, rosemary, and thyme. Rub the mixture all over the prime rib. Place on a wire rack inside a baking sheet and refrigerate uncovered for at least 2 hours, or up to 24 hours.
  2. Remove the roast from the refrigerator at least 2 hours before cooking. This allows it to come closer to room temperature for more even cooking. Pat the roast dry with paper towels.
  3. Preheat oven to 450°F (230°C).
  4. Drizzle olive oil over the roast. Place the roast, bone-side down, on the roasting rack in the roasting pan. Sear in the preheated oven for 15 minutes.
  5. Reduce the oven temperature to 325°F (160°C). Continue roasting, using a meat thermometer to monitor the internal temperature.
  6. Check Temperature and Roast to Desired Doneness: For rare: 120-125°F (49-52°C), For medium-rare: 130-135°F (54-57°C), For medium: 135-140°F (57-60°C)
  7. Remove the roast from the oven and tent loosely with aluminum foil. Let it rest for at least 20-30 minutes before carving. The internal temperature will continue to rise during resting.
  8. Heat olive oil in a saucepan over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
  9. Sprinkle flour over the vegetables and cook for 1 minute. Gradually whisk in beef broth and red wine. Add Worcestershire sauce. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened slightly, about 10-15 minutes. Season with salt and pepper to taste. Strain the Au Jus through a fine-mesh sieve for a smoother sauce.
  10. Carve the prime rib against the grain into slices. Serve immediately with Au Jus. The best prime rib recipe ever!