Ingredients:

  • 1 (5-7 pound) prime rib roast, bone-in
  • 3 tablespoons kosher salt
  • 2 tablespoons freshly cracked black pepper
  • 2 tablespoons garlic powder
  • 1 tablespoon onion powder
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 1/4 cup olive oil
  • 1 cup beef broth
  • 1/2 cup red wine
  • 1 teaspoon Worcestershire sauce

Instructions:

  1. Remove the prime rib from the refrigerator and let it sit at room temperature for 2 hours before cooking.
  2. Preheat oven to 450°F (232°C). In a small bowl, mix kosher salt, pepper, garlic powder, onion powder, rosemary, thyme, and olive oil to create a paste.
  3. Rub the seasoning mixture all over the prime rib
  4. Place the seasoned prime rib, bone-side down, on a roasting rack in a pan. Roast in the preheated oven for 15-20 minutes to develop a crust.
  5. Reduce the oven temperature to 325°F (163°C) and continue roasting for approximately 1.5 to 2 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare.
  6. Remove the prime rib from the oven and cover loosely with aluminum foil. Let it rest for 20-30 minutes.
  7. Combine beef broth, red wine, and Worcestershire sauce in a saucepan. Simmer over medium heat until slightly reduced for a flavorful jus.
  8. Slice the prime rib and serve with au jus on the side.