Ingredients:

  • 1 (6-8 pound) bone-in prime rib roast (standing rib roast)
  • 2 tablespoons kosher salt
  • 2 tablespoons freshly ground black pepper
  • 2 tablespoons garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary, crushed
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil (for Au Jus)
  • 1 large yellow onion, chopped (for Au Jus)
  • 2 carrots, chopped (for Au Jus)
  • 2 celery stalks, chopped (for Au Jus)
  • 4 cloves garlic, minced (for Au Jus)
  • 4 cups beef broth (for Au Jus)
  • 1 cup dry red wine (optional) (for Au Jus)
  • 1 bay leaf (for Au Jus)
  • 1 tablespoon Worcestershire sauce (for Au Jus)
  • 1 tablespoon cornstarch (for Au Jus)
  • 2 tablespoons cold water (for Au Jus)

Instructions:

  1. Combine salt, pepper, garlic powder, onion powder, thyme, and rosemary. Rub the mixture all over the prime rib. Place uncovered on a roasting rack in the refrigerator for 24-48 hours.
  2. Remove roast from the refrigerator 2-3 hours before cooking to allow it to come to room temperature. Pat dry with paper towels.
  3. Preheat oven to 250°F (120°C).
  4. Place roast on the roasting rack in the roasting pan. Add 1 cup of water to the bottom of the pan. Roast until the internal temperature reaches 115°F (46°C) for rare, 125°F (52°C) for medium-rare, or 135°F (57°C) for medium.
  5. Remove roast from the oven. Increase oven temperature to 500°F (260°C). Brush the roast all over with olive oil. Sear for 5-10 minutes, or until a deep golden-brown crust forms.
  6. Remove from oven and tent loosely with foil. Let rest for 30-60 minutes.
  7. While the roast rests, heat olive oil in the roasting pan (after removing the roast drippings). Sauté onion, carrots, and celery until softened. Add garlic and cook until fragrant. Deglaze the pan with red wine (if using), scraping up any browned bits. Add beef broth, bay leaf, and Worcestershire sauce. Bring to a simmer and reduce by half.
  8. Whisk together cornstarch and cold water. Gradually whisk into the simmering sauce until thickened. Season with salt and pepper to taste. Strain the sauce through a fine-mesh sieve for a smooth finish.
  9. Carve the prime rib against the grain into slices. Serve with au jus (if made).