Ingredients:
1 bone-in prime rib roast (about 6 to 7 pounds)
2 tablespoons kosher salt
2 tablespoons freshly ground black pepper
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme, finely chopped
4 cloves garlic, minced
2 tablespoons olive oil
2 onions, quartered
2 carrots, cut into 2-inch pieces
2 stalks celery, cut into 2-inch pieces
2 cups beef broth
1 cup red wine (optional)
Horseradish sauce or au jus for serving
Instructions:
Preparation:
Remove the prime rib from the refrigerator and let it sit at room temperature for about 2 hours before cooking. This allows for more even cooking.
Preheat your oven to 450°F (232°C).
Seasoning the Roast:
In a small bowl, mix together the salt, pepper, rosemary, thyme, and garlic to make a rub.
Pat the prime rib dry with paper towels, then rub the entire roast with olive oil.
Apply the seasoning rub generously all over the meat, pressing it into the surface.
Roasting the Prime Rib:
Place the onions, carrots, and celery in the bottom of a roasting pan. This will act as a natural rack for the prime rib and add flavor to the pan juices.
Place the prime rib on top of the vegetables, bone-side down.
Roast in the preheated oven for 20 minutes at 450°F (232°C), then reduce the oven temperature to 325°F (163°C).
Continue roasting for about 2 hours or until a meat thermometer inserted into the thickest part of the roast (not touching the bone) reads 120°F (49°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium. The cooking time may vary depending on the size of the roast and your oven, so it’s important to use a thermometer.
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