Garlic Herb Prime Rib

Instructions

1. Prepare the roast
   Remove the prime rib from the refrigerator 2-3 hours before cooking to bring it to room temperature. Pat the roast dry with paper towels. This ensures even cooking and a better crust.
2. Make the herb rub
   In a bowl, combine the minced garlic, chopped rosemary, thyme, sage, Dijon mustard, olive oil, salt, pepper, and onion powder. Mix thoroughly to create a paste-like consistency.
3. Season the meat
   Place the prime rib on a roasting rack inside a large roasting pan, bone-side down (this creates a natural rack). Generously coat all sides of the roast with the herb mixture, pressing it firmly onto the meat. Let it rest with the rub for 30 minutes.
4. Preheat and initial roasting
   Preheat your oven to 450°F (230°C). Place the roast in the hot oven and cook for 20 minutes to develop a nice crust on the outside of the meat.
5. Reduce heat and continue cooking
   Without opening the oven, reduce the temperature to 325°F (165°C) and continue roasting until the internal temperature reaches 120°F (49°C) for medium-rare, approximately 15 minutes per pound. Use a meat thermometer inserted into the thickest part of the roast for accuracy.
6. Rest the meat
   Remove the roast from the oven, tent loosely with aluminum foil, and let it rest for 20-30 minutes. The internal temperature will rise about 5-10 degrees during this time, and the juices will redistribute throughout the meat.
7. Prepare the au jus
   While the roast is resting, pour off excess fat from the roasting pan, leaving the drippings. Place the pan over medium heat on the stovetop, add beef broth and optional red wine, and scrape up the browned bits from the bottom. Simmer for 5-10 minutes until slightly reduced.
8. Carve and serve
   Remove the bones by cutting along the bone line with a sharp carving knife. Slice the roast against the grain into 1/2-inch thick slices. Serve with the warm au jus and your favorite sides like roasted potatoes and Yorkshire pudding.