Prime Rib Roast

Instructions

1. Prepare the roast
   Remove the prime rib from refrigeration 1-2 hours before cooking to bring it to room temperature. This ensures even cooking. Pat the roast dry with paper towels to remove excess moisture.
2. Make the herb rub
   In a small bowl, combine the softened butter, olive oil, minced garlic, chopped rosemary, thyme leaves, Dijon mustard, salt, and pepper. Mix thoroughly until it forms a smooth paste.
3. Season the meat
   Place the prime rib on a roasting rack inside a large roasting pan, with the fat cap facing up. Generously coat the entire surface of the meat with the herb butter mixture, pressing it into the meat to adhere.
4. Prepare the oven
   Preheat your oven to 450°F (230°C). Position the oven rack in the lower third of the oven to accommodate the roast.
5. Roast at high temperature
   Place the roasting pan in the preheated oven and cook at 450°F for 15 minutes to create a nice crust. This step helps to seal in the juices.
6. Lower the temperature and continue roasting
   Without opening the oven door, reduce the temperature to 325°F (165°C). Continue cooking until the internal temperature reaches 120°F (49°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium. This will take approximately 15 minutes per pound. Use a meat thermometer inserted into the thickest part of the roast for accuracy.
7. Rest the meat
   Once the desired internal temperature is reached, remove the roast from the oven. Tent loosely with aluminum foil and let it rest for 20-30 minutes before carving. The temperature will continue to rise about 5-10 degrees during resting.
8. Prepare au jus (optional)
   While the meat is resting, place the roasting pan on the stovetop over medium heat. Add beef broth, red wine, and Worcestershire sauce, scraping up any browned bits from the bottom of the pan. Simmer for 5-10 minutes until slightly reduced. Strain before serving alongside the carved prime rib.