Garlic Herb Prime Rib

Ingredients

Prime Rib

• 6-8 pounds bone-in standing rib roast
• 2 tbs kosher salt
• 230 g unsalted butter, softened
• 2 tbs fresh rosemary, chopped
• 1 tbs fresh thyme, chopped
• 3 large cloves garlic, minced
• 2 tsp Dijon mustard
• 2 tsp freshly-ground coarse black pepper
• 1 tsp onion powder
• ½ tsp smoked paprika

For the Roasting Pan

• 240 ml beef stock or water
• 1 medium yellow onion, peeled and quartered
• 1 medium carrot, chopped
• 1 rib celery, chopped
• 4 large garlic cloves, crushed

Au Jus

• 180 ml dry red wine (such as Cabernet Sauvignon or Chianti)
• 750 ml beef stock
• 1 sprig fresh thyme or 1 small sprig rosemary
• 1 bay leaf
• fine sea salt and freshly ground black pepper, to taste
• 1 tbs cornstarch
• 1 tbs cold water

Directions

1. Dry-Brine: Pat roast dry and season generously with kosher salt. Place on a rack over a baking sheet and refrigerate uncovered 12-48 hours.
2. Temper & Prep: Remove roast from fridge 3-4 hours before cooking. Preheat oven to 250°F.
3. Make Butter: Mix softened butter with rosemary, thyme, garlic, black pepper, onion powder, Dijon, and smoked paprika.
4. Set Pan: Scatter onion, carrot, celery, and smashed garlic in a roasting pan; add stock or water. Place rack over veggies, set roast fat-side up, spread butter all over, and season with extra black pepper.
5. Slow-Roast: Roast until internal temp reaches 120°F (medium-rare) or 125°F (medium), about 3-3½ hours.
6. Rest: Remove, tent loosely with foil, and rest 20-30 minutes.
7. Au Jus: While resting, pour off excess fat (leave 2-3 tbsp). Deglaze pan with wine, simmer 2-3 minutes, then add stock, herbs, and bay. Simmer ~10 minutes. (Optional: thicken with cornstarch slurry; strain.)
8. Sear: Heat a cast-iron skillet over high with a little high-heat oil or tallow. Sear roast 1-2 minutes per side until deeply browned.
9. Serve: Remove bones, slice against the grain into ½" slices, drizzle with warm au jus, and finish with flaky sea salt.

Chef's Notes

• Remove the ribs and tie them back onto the roast during cooking to ensure stability and even cooking, preserve the benefits of bone‑in flavor, simplify carving, and maintain a clean, attractive presentation