This succulent centerpiece not only brings a touch of elegance to your table but also offers a wealth of mouthwatering flavors that delight the senses.
Ingredients
Scale:
1 (5-7 lb) bone-in prime rib roast, at room temperature
2 tablespoons kosher salt
1 tablespoon black pepper
4 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
2 tablespoons olive oil
2 cups beef broth
1 cup red wine (preferably Cabernet Sauvignon)
1 tablespoon cornstarch (optional, for thickening)
Salt and pepper to taste
Instructions
Take the prime rib roast out of the refrigerator and let it sit at room temperature for at least 2 hours before cooking.
Preheat your oven to 450°F (232°C).
In a small bowl, mix together the kosher salt, black pepper, minced garlic, chopped rosemary, chopped thyme, and olive oil to form a paste. Rub this mixture evenly all over the prime rib.
Place the seasoned roast on a rack in a roasting pan, bone side down. Insert a meat thermometer into the thickest part of the meat, avoiding the bone. Roast at 450°F (232°C) for 20 minutes.
After 20 minutes, reduce the oven temperature to 325°F (163°C) and continue roasting until the internal temperature reaches your desired doneness, typically 130°F (54°C) for medium rare.
Once the desired temperature is reached, remove the roast from the oven and cover it loosely with aluminum foil. Let it rest for at least 20-30 minutes.
While the roast is resting, pour the drippings from the roasting pan into a saucepan. Add beef broth and red wine. Bring to a simmer over medium heat, scraping the bottom of the pan to incorporate the flavorful bits.
After resting, slice the prime rib into thick slices. Serve with the classic au jus sauce on the side.
