Ingredients:

  • 13 lb Bone-in Prime Rib (4 ribs)
  • 4 tbsp Coarse Kosher salt
  • 2 tbsp Coarsely cracked black pepper
  • 1/2 cup Unsalted butter, softened
  • 8 cloves Garlic, minced
  • 2 tbsp Fresh rosemary, finely chopped
  • 2 tbsp Fresh thyme, finely chopped
  • 1 tbsp Dijon mustard
  • 2 cups Beef bone broth
  • 1 cup Dry red wine
  • 2 Shallots, minced

Instructions:

  1. Pat the roast completely dry with paper towels. Rub the salt and pepper over all sides of the meat. Tie the roast between the ribs with butcher's twine to ensure even cooking. Place on the wire rack over the roasting pan and refrigerate uncovered for 24 hours.
  2. Preheat your oven to 225°F (107°C). Mix the herb rub ingredients in a small bowl and slather the paste over the top and sides of the roast. Insert the probe thermometer into the thickest part of the meat. Roast until the internal temperature reaches 120°F (49°C).
  3. Remove the roast from the oven and tent loosely with foil. Increase the oven temperature to 500°F (260°C). Return the roast for 6-10 minutes until the exterior is deeply browned and develops a crust.
  4. Transfer the roast to a cutting board. Let it rest for at least 30 minutes to allow muscle fibers to relax and reabsorb juices. Carve into thick slabs against the grain and serve with prepared au jus.