Ingredients:

  • 5-6 lb (2.27-2.72 kg) prime rib roast, bone-in
  • 4 cloves garlic, minced
  • 2 tablespoons (30 ml) olive oil
  • 2 tablespoons (30 g) kosher salt
  • 2 teaspoons (10 g) black pepper
  • 1 tablespoon (15 g) fresh rosemary, chopped
  • 1 tablespoon (15 g) fresh thyme, chopped
  • 1 cup (240 ml) beef stock
  • ½ cup (120 ml) red wine (optional for extra depth)
  • 1 tablespoon (15 g) unsalted butter for finishing

Instructions:

  1. Remove the prime rib from the fridge 1 hour before cooking to reach room temperature. Preheat the oven to 450°F (232°C).
  2. In a small bowl, combine minced garlic, olive oil, kosher salt, black pepper, rosemary, and thyme. Rub the seasoning mixture thoroughly over the entire surface of the roast.
  3. Place the roast in a roasting pan, bone side down. Roast in the preheated oven for 20 minutes to develop a crust. Lower the oven temperature to 325°F (163°C) and continue roasting for another 60-90 minutes, until internal temperature reaches desired doneness (120°F for rare, 130°F for medium rare).
  4. Remove the roast from oven and tent loosely with aluminum foil. Let it rest for 20-30 minutes to allow juices to redistribute.
  5. While the roast is resting, pour off excess fat from the roasting pan, deglaze with red wine (if using), and add beef stock. Simmer until reduced and thickened slightly. Finish with a knob of butter for a glossy finish.
  6. Carve the prime rib into thick slices and serve with the jus.