Ingredients:

  • 2.5 - 3 lb (1.1 - 1.4 kg) Prime Rib Roast (2-3 ribs), bone-in, trimmed of excess fat
  • 2 tablespoons (30 ml) Olive Oil
  • 2 tablespoons (30 g) Kosher Salt (or sea salt)
  • 1 tablespoon (8 g) freshly ground Black Pepper
  • 2 tablespoons (12 g) dried Rosemary
  • 2 tablespoons (12 g) dried Thyme
  • 4 cloves Garlic, minced
  • 1 cup (240 ml) Beef Broth (low sodium)
  • 1 tablespoon (15 ml) Balsamic Vinegar
  • 1 tablespoon (7 g) Butter

Instructions:

  1. Pat the roast dry with paper towels. Trim any excessive fat, leaving a thin layer for flavor.
  2. In a small bowl, combine olive oil, salt, pepper, rosemary, thyme, and minced garlic. Rub the mixture all over the prime rib roast, ensuring even coverage.
  3. Let the seasoned roast sit at room temperature for at least 1 hour (up to 2 hours). This allows for more even cooking.
  4. Preheat oven to 450°F (230°C).
  5. Place the roast on the rack in the roasting pan. Roast for 15 minutes to develop a crust.
  6. Reduce oven temperature to 325°F (160°C).
  7. Continue roasting until the internal temperature reaches your desired doneness. Use a meat thermometer inserted into the thickest part of the roast, avoiding the bone. Rare: 120-130°F (49-54°C); Medium-Rare: 130-140°F (54-60°C); Medium: 140-150°F (60-66°C)
  8. Remove the roast from the oven and tent it loosely with aluminum foil. Let it rest for at least 20 minutes before carving. The internal temperature will continue to rise slightly during this time.
  9. While the roast rests, pour off most of the fat from the roasting pan. Place the pan over medium heat. Add the beef broth and balsamic vinegar, scraping up any browned bits from the bottom of the pan. Simmer for 5-10 minutes, or until slightly reduced. Whisk in the butter for added richness.
  10. Carve the roast against the grain into slices. Serve with the optional jus.