Ingredients
1 whole prime rib roast, 4–6 pounds
2 tablespoons coarse kosher salt
2 teaspoons black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
4 cloves garlic, minced
3 tablespoons olive oil or softened butter
For the Au Jus
2 cups beef broth
1 teaspoon Worcestershire sauce
Drippings from the roast
Salt and pepper to taste
Instructions
Remove the prime rib from the refrigerator and let it sit at room temperature for 1 to 2 hours. This helps it cook evenly.
Pat the roast dry with paper towels. Mix salt, pepper, garlic powder, onion powder, rosemary, thyme, minced garlic, and olive oil or butter into a paste. Rub this mixture all over the roast, pressing it into every surface.
Preheat your oven to 475°F (245°C). Place the roast on a rack inside a roasting pan, fat side up.
Roast at 475°F for 20 minutes to create a crust.
Reduce oven temperature to 325°F (165°C) and continue cooking 15 to 20 minutes per pound, depending on preferred doneness. For rare aim for 120°F internal temperature, for medium-rare aim for 130°F, for medium aim for 135 to 140°F.
Once desired temperature is reached, remove the roast from the oven, tent loosely with foil, and rest 20 to 30 minutes. The juices will redistribute and the temperature will rise slightly.
Make the au jus by placing the roasting pan on the stovetop over medium heat. Add beef broth and Worcestershire sauce to the pan drippings, scraping any browned bits. Simmer 5 minutes, season to taste, and strain if desired.
Slice the prime rib into thick steaks and serve with the warm au jus.
If you want it even bigger, richer, saucier, or with sides, just tell me.