Ingredients:

  • 2-3 pound (900g - 1.3kg) Prime Rib Roast (bone-in or boneless)
  • 2 tablespoons (30ml) Olive Oil
  • 2 teaspoons (10g) Kosher Salt
  • 1 teaspoon (5g) Freshly Ground Black Pepper
  • 1 tablespoon (15ml) Dijon Mustard
  • 2 cloves Garlic, minced
  • 1 sprig Fresh Rosemary, finely chopped
  • 1 sprig Fresh Thyme, finely chopped
  • 1 cup (240ml) Beef Broth (Optional)
  • 1 tablespoon (15ml) Red Wine Vinegar (Optional)
  • 1 tablespoon (15g) Butter (unsalted) (Optional)

Instructions:

  1. Pat the prime rib roast dry with paper towels. Remove from refrigerator 2 hours prior to cooking.
  2. In a small bowl, combine olive oil, salt, pepper, dijon mustard, minced garlic, chopped rosemary, and thyme.
  3. Generously rub the mixture all over the prime rib roast, ensuring even coverage.
  4. Preheat oven to 450°F (232°C). Heat roasting pan on the stovetop over medium-high heat with olive oil. Sear the roast on all sides until browned (3-5 minutes per side).
  5. Place the seared roast on the rack in the roasting pan. Place in the preheated oven. Immediately reduce oven temperature to 325°F (163°C). Roast until the internal temperature reaches 125-130°F (52-54°C) for medium-rare.
  6. Remove the roast from the oven and tent loosely with aluminum foil. Let rest for at least 15-20 minutes.
  7. While the roast rests, drain off any excess fat from the roasting pan, leaving about 1 tablespoon. Place the roasting pan over medium heat on the stovetop. Add beef broth and red wine vinegar. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce the sauce slightly, then whisk in butter.
  8. Carve the prime rib roast against the grain into thin slices. Serve immediately with au jus (if making).