Ingredients:

  • 6 lb bone-in prime rib roast (standing rib roast)
  • 2 tbsp kosher salt
  • 1 tbsp coarsely cracked black peppercorns
  • 1/2 cup unsalted butter, softened
  • 6 cloves garlic, microplaned or finely minced
  • 2 tbsp fresh rosemary, minced
  • 2 tbsp fresh thyme leaves
  • 1 tbsp Dijon mustard
  • 2 cups beef bone broth
  • 1 cup dry red wine
  • 1 shallot, minced
  • 2 sprigs fresh thyme

Instructions:

  1. Season the roast aggressively with kosher salt on all sides 24 hours before cooking. Place it on a wire rack over a baking sheet, uncovered, in the refrigerator to dry-brine.
  2. Two hours before roasting, remove the beef from the refrigerator to allow it to come to room temperature for even cooking.
  3. Preheat your oven to 250°F (120°C). Pat the beef surface dry with paper towels. In a small bowl, combine softened butter, garlic, minced rosemary, thyme, and Dijon mustard. Slather the garlic-herb butter over the fat cap and sides of the roast.
  4. Insert a digital meat thermometer into the thickest part of the meat. Roast in the oven until the internal temperature reaches 120°F (49°C) for medium-rare, approximately 20 minutes per pound.
  5. Remove the roast from the oven. Tent loosely with foil and let it rest for 30–45 minutes. While resting, prepare the red wine jus by simmering bone broth, red wine, shallot, and thyme sprigs in a pan until reduced by half, then strain.
  6. Crank your oven to its highest setting (500°F/260°C). Once hot, return the roast to the oven for 6–10 minutes until a dark, mahogany-colored crust forms. Carve and serve immediately with the jus.