Prime Rib Roast

Ingredients

• 3 lb bone-in prime rib roast
• 4 clove garlic
• 2 tbsp fresh rosemary
• 1 tbsp fresh thyme
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 2 tbsp olive oil
• ½ cup beef broth (optional)

Steps

1. Remove prime rib from the refrigerator at least 1-2 hours before cooking to bring it closer to room temperature.
2. Preheat oven to 450°F (232°C). Mince garlic, chop rosemary and thyme. In a small bowl, combine garlic, rosemary, thyme, kosher salt, black pepper, and olive oil to create a paste.
3. Pat the prime rib dry with paper towels. Rub the herb and garlic paste evenly over all surfaces of the roast.
4. Place the prime rib, fat-side up, in a roasting pan. Roast in the preheated oven for 15 minutes.
5. Reduce oven temperature to 325°F (160°C) and continue roasting for approximately 15-20 minutes per pound, or until an internal thermometer reads 125°F (52°C) for rare or 130-135°F (54-57°C) for medium-rare.
6. Remove the roast from the oven, transfer to a cutting board, and tent loosely with foil. Let it rest for at least 15-20 minutes before carving. The internal temperature will rise during resting.
7. If desired, deglaze the roasting pan with beef broth over medium heat, scraping up any browned bits, to make a simple au jus. Slice the prime rib against the grain and serve with the au jus.