Ingredients:

  • Prime Rib Roast (Standing Rib Roast), bone-in, 6-8 pounds (2.7-3.6 kg)
  • Kosher Salt, 2 tablespoons (36g)
  • Freshly Ground Black Pepper, 1 tablespoon (8g)
  • Garlic Powder, 1 teaspoon (3g)
  • Onion Powder, 1 teaspoon (3g)
  • Dried Thyme, 1 teaspoon (1g)
  • Dried Rosemary, 1 teaspoon (1g)
  • Olive Oil, 2 tablespoons (30ml)
  • Beef Broth, 4 cups (950ml)
  • Dry Red Wine (like Cabernet Sauvignon), 1 cup (240ml)
  • Worcestershire Sauce, 2 tablespoons (30ml)
  • Cornstarch, 1 tablespoon (8g)
  • Cold Water, 2 tablespoons (30ml)

Instructions:

  1. Season the prime rib generously with salt, pepper, garlic powder, onion powder, thyme, and rosemary. Pat the spices into the roast. Place uncovered in the fridge for at least 2 hours, or up to 24 hours.
  2. Remove the prime rib from the refrigerator 2-3 hours before cooking. This is crucial for even cooking.
  3. Preheat your oven to 250°F (120°C).
  4. Place the prime rib on a rack in a roasting pan. Drizzle with olive oil. Insert a meat thermometer into the thickest part of the roast, avoiding the bone.
  5. Roast until the internal temperature reaches: Rare: 120-125°F (49-52°C), Medium-Rare: 130-135°F (54-57°C), Medium: 140-145°F (60-63°C). For medium-rare and a 6lb roast, it's approx. 2.5 hours.
  6. Remove the roast from the oven and increase the oven temperature to 500°F (260°C). Return the roast to the oven and sear for 5-7 minutes, or until the crust is nicely browned. Watch carefully to prevent burning.
  7. Remove the prime rib from the oven and tent loosely with aluminum foil. Let it rest for at least 30 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful roast.
  8. While the roast is resting, skim off excess fat from the roasting pan. Deglaze the pan with red wine, scraping up any browned bits. Add beef broth and Worcestershire sauce. Bring to a simmer. In a small bowl, whisk together cornstarch and cold water. Gradually whisk the cornstarch slurry into the simmering sauce. Cook until thickened, about 2-3 minutes. Strain through a fine-mesh sieve for a smoother sauce.
  9. Carve the prime rib against the grain into slices. Serve immediately with Au Jus (if making) and your favorite sides.