Ingredients:

  • 1 bone-in prime rib roast (8–10 lbs), 3 to 4 bones
  • 2 tbsp Kosher salt
  • 1 tbsp Coarsely ground black pepper
  • 1 cup Unsalted butter, softened
  • 6 cloves Garlic, minced
  • 2 tbsp Fresh rosemary, finely chopped
  • 2 tbsp Fresh thyme, finely chopped
  • 1 tbsp Dijon mustard
  • 2 cups High-quality beef stock
  • 0.5 cup Dry red wine (Cabernet or Merlot)

Instructions:

  1. Preparation and Tempering: Remove the roast from the refrigerator 2 hours before cooking to bring it to room temperature. Pat the meat completely dry with paper towels. Rub the entire surface with salt and pepper. In a small bowl, combine the softened butter, garlic, rosemary, thyme, and mustard. Slather the herb butter over the top and sides of the roast, forming a thick layer.
  2. Low-and-Slow Roasting: Preheat your oven to 250°F (120°C). Place the roast on the rack in the roasting pan, bone-side down. Insert a meat thermometer into the thickest part of the roast, avoiding the bone. Roast until the internal temperature reaches 120°F (49°C) for rare or 125°F (52°C) for medium-rare.
  3. The High-Heat Finish and Resting: Remove the roast from the oven and tent loosely with foil. Increase the oven temperature to 500°F (260°C). Once at temperature, return the roast to the oven for 6–10 minutes until the exterior is deeply browned. Remove and let it rest for at least 30 minutes. While resting, deglaze the pan with wine and stock over medium heat to create the red wine jus.