Preparation Steps

• Remove the prime rib from the refrigerator at least 1 hour before cooking to bring it to room temperature. Pat the roast dry with paper towels.
• Preheat your oven to 450°F (232°C). Place a rack in a roasting pan.
• In a small bowl, combine kosher salt, black pepper, minced garlic, chopped rosemary, chopped thyme, olive oil, and softened butter to form a paste.
• Rub the herb-butter paste all over the roast, covering the top and sides. Place the roast bone-side down (fat side up) on the rack in the roasting pan.
• Roast at 450°F (232°C) for 15 minutes to develop a crust, then reduce the oven temperature to 325°F (163°C) and continue roasting until the internal temperature reaches 120°F (49°C) for rare or 130°F (54°C) for medium-rare, approximately 12-15 minutes per pound after the initial sear.
• Remove the roast from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 20-30 minutes; the internal temperature will rise 5-10°F during resting.
• While the roast rests, make the au jus. Place the roasting pan on the stovetop over medium heat, add chopped shallots and cook 2 minutes until softened.
• Deglaze the pan with red wine, scraping up browned bits, then add beef broth and simmer until slightly reduced, about 5 minutes. Strain the jus into a small saucepan, taste and season with salt and pepper as needed.
• Slice the prime rib against the grain into 1/2-inch to 1-inch thick slices and serve immediately with the warm au jus.
• Optional: Serve with horseradish sauce, roasted vegetables, or mashed potatoes for a complete meal.