Ingredients:

  • 5 lb bone-in prime rib roast
  • 2 tbsp Kosher salt
  • 1 tbsp Coarse black pepper
  • 1/4 cup Dijon mustard
  • 4 cloves Garlic, minced
  • 2 tbsp Fresh rosemary, finely chopped
  • 2 tbsp Fresh thyme, finely chopped
  • 2 tbsp Olive oil
  • 1 cup Beef bone broth
  • 1/2 cup Dry red wine
  • 1 tbsp Worcestershire sauce

Instructions:

  1. Season the roast on all sides with kosher salt. Place on a rack over a sheet pan and refrigerate uncovered for 24 to 48 hours to dry brine.
  2. Remove the roast from the refrigerator 2 hours before cooking. In a small bowl, combine Dijon mustard, minced garlic, rosemary, thyme, olive oil, and black pepper. Apply the rub evenly over the roast.
  3. Preheat oven to 225°F (107°C). Place roast fat-side up on a V-rack in a roasting pan. Insert a digital thermometer into the thickest part of the meat.
  4. Roast until internal temperature reaches 120°F (49°C) for medium-rare, approximately 35–45 minutes per pound.
  5. Remove roast from oven and tent loosely with foil. Let rest for 30–45 minutes. While resting, preheat oven to 500°F (260°C).
  6. Place the rested roast back into the 500°F oven for 6–10 minutes until the exterior is sizzling and browned.
  7. In a saucepan, simmer beef bone broth, red wine, and Worcestershire sauce until reduced by a third to create the au jus.
  8. Carve the roast against the grain into 1/2-inch to 1-inch thick slabs and serve immediately with the au jus.