Ingredients:

  • 8 lb prime rib roast (3 to 4-bone)
  • 3 tbsp kosher salt
  • 0.5 cup unsalted butter, softened
  • 6 cloves garlic, minced
  • 2 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 2 tsp freshly cracked black pepper
  • 2 cups beef bone broth
  • 0.5 cup dry red wine

Instructions:

  1. Season the roast liberally on all sides with kosher salt. Place it on a rack over a sheet pan and refrigerate uncovered for 12 to 24 hours to dry brine.
  2. Preheat oven to 225°F (107°C). Combine softened butter, garlic, rosemary, thyme, and pepper in a small bowl. Slather the herb butter rub over the entire roast.
  3. Insert a probe thermometer into the thickest part of the meat. Place the roast in the oven and cook until the internal temperature reaches 120°F (49°C) for medium-rare.
  4. Remove the roast from the oven. Tent loosely with foil and let it rest for 30 to 45 minutes. During this time, the internal temperature will rise to approximately 130°F (54°C).
  5. Crank the oven temperature to 500°F (260°C). Return the rested roast to the oven for 6–10 minutes until the exterior is deep brown and sizzling. Monitor closely to prevent burning.
  6. Deglaze the roasting pan with red wine and beef bone broth over medium heat, scraping up browned bits to create the Au Jus. Slice the roast and serve.