Ingredients:

  • 1 (4-bone) Standing Rib Roast (approx. 8.5 lbs), prime or choice grade
  • 3 tbsp coarse Kosher salt
  • 2 tbsp coarse black pepper
  • 1 cup unsalted butter, softened
  • 6 cloves garlic, minced
  • 2 tbsp fresh rosemary, finely chopped
  • 2 tbsp fresh thyme, finely chopped
  • 1 tbsp Dijon mustard
  • 2 cups beef bone broth
  • 0.5 cup dry red wine (Cabernet or Merlot)
  • 1 shallot, minced

Instructions:

  1. At least 24 hours before cooking, pat the prime rib completely dry with paper towels. Rub the salt and pepper generously over all sides of the meat. Place the roast on a wire rack set over a sheet pan and leave it uncovered in the refrigerator to dry brine.
  2. Remove the roast from the fridge 2 hours before cooking to bring it toward room temperature. In a small bowl, combine the softened butter, minced garlic, rosemary, thyme, and Dijon mustard.
  3. Preheat oven to 250°F (120°C). Slather the herb butter over the entire roast, focusing on the top fat cap. Place the roast bone-side down on the roasting rack in the pan.
  4. Insert a digital meat thermometer into the thickest part of the roast. Roast until the internal temperature reaches 120°F (49°C) for medium-rare, typically 30 to 35 minutes per pound.
  5. Remove roast from the oven and tent loosely with foil. Let it rest for 30 to 45 minutes. During this time, the internal temperature will rise to 130°F–135°F (54°C–57°C).
  6. While the meat rests, prepare the au jus by simmering beef bone broth, red wine, minced shallot, and reserved pan drippings in a saucepan until slightly reduced.
  7. Just before serving, crank the oven to its highest setting (500°F or Broil) and return the roast for 5–10 minutes until the exterior is deeply browned and crisp.