Ingredients:

  • Standing Rib Roast (Prime Rib), bone-in, 4-5 lbs (1.8-2.3 kg)
  • Kosher Salt: 2 tablespoons (30 ml)
  • Freshly Ground Black Pepper: 2 tablespoons (30 ml)
  • Garlic: 6 cloves, minced (about 2 tablespoons minced)
  • Fresh Rosemary: 2 tablespoons (30 ml), finely chopped
  • Fresh Thyme: 2 tablespoons (30 ml), finely chopped
  • Olive Oil: 2 tablespoons (30 ml)
  • Beef Broth (low sodium): 1 cup (240 ml)
  • Beef Broth (low sodium): 1 cup (240 ml)
  • Cornstarch: 1 tablespoon (15 ml)
  • Cold Water: 1 tablespoon (15 ml)

Instructions:

  1. Pat the roast dry with paper towels. Combine salt and pepper in a small bowl. Generously rub the salt and pepper mixture all over the roast. Place on a wire rack set inside a baking sheet. Refrigerate uncovered for at least 2 hours, or up to overnight.
  2. Combine minced garlic, rosemary, thyme, and olive oil in a small bowl.
  3. Remove the roast from the refrigerator and let it sit at room temperature for at least 1 hour. Preheat the oven to 450°F (232°C). Rub the herb paste all over the roast.
  4. Place the roast on the rack in the roasting pan. Add beef broth to the bottom of the pan. Roast for 15 minutes to help develop a crust.
  5. Reduce the oven temperature to 325°F (163°C). Continue roasting until the internal temperature reaches your desired doneness (see chart below).
  6. Remove the roast from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 20-30 minutes.
  7. While the roast rests, pour the pan drippings into a fat separator (or carefully skim the fat off the top). In a small saucepan, whisk together cornstarch and cold water. Add the defatted pan drippings and beef broth. Bring to a simmer over medium heat, whisking constantly, until the sauce thickens slightly.
  8. Carve the roast against the grain into slices approximately 1/2 inch thick. Serve immediately with au jus (if desired) and your favorite side dishes.