Ingredients

For the Prime Rib

  • 1 bone-in prime rib roast, about 4–5 lb (1.8–2.3 kg)
  • 2 tablespoons olive oil
  • 5 cloves garlic, finely minced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 1½ tablespoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 tablespoon Dijon mustard
  • 2 tablespoons unsalted butter, softened

Optional Au Jus

  • 1 cup beef stock
  • ½ cup red wine or additional beef stock
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon butter
  • Pan drippings from the roast

Instructions

  1. Bring the roast to room temperature: Remove the prime rib from the refrigerator about 1–2 hours before cooking. Pat it thoroughly dry with paper towels.
  2. Make the seasoning paste: In a bowl, combine olive oil, minced garlic, rosemary, thyme, salt, black pepper, onion powder, smoked paprika, Dijon mustard, and softened butter.
  3. Season the roast: Rub the garlic-herb mixture generously over every surface of the beef, especially the fat cap. Let the seasoned roast rest for at least 30 minutes.
  4. Preheat the oven: Heat your oven to 450°F (232°C).
  5. Start roasting: Place the roast bone-side down in a roasting pan or oven-safe skillet. Roast at 450°F for 15 minutes to develop a deep, flavorful crust.
  6. Lower the temperature: Reduce the oven temperature to 325°F (163°C) without opening the oven door.
  7. Continue cooking: Roast until the thickest part reaches your desired internal temperature. For a medium-rare finish, remove it around 125–130°F (52–54°C). Use a meat thermometer rather than relying only on cooking time.
  8. Rest the beef: Transfer the roast to a cutting board and loosely tent it with foil. Let it rest for 20–30 minutes. The internal temperature will continue to rise during resting.
  9. Make the au jus: Place the roasting pan over medium heat if suitable for stovetop use. Add beef stock, wine or additional stock, and Worcestershire sauce. Scrape up the browned bits from the bottom. Simmer for several minutes, then whisk in butter.
  10. Carve: Remove the bones if desired, then slice the prime rib against the grain into thick, juicy portions.
  11. Serve: Arrange the slices on a serving platter and spoon a little au jus over the top. Serve immediately.