Ingredients:
- 1 bone-in prime rib roast (about 6 to 7 pounds)
- 2 tablespoons kosher salt
- 2 tablespoons freshly ground black pepper
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 2 onions, quartered
- 2 carrots, cut into 2-inch pieces
- 2 stalks celery, cut into 2-inch pieces
- 2 cups beef broth
- 1 cup red wine (optional)
- Horseradish sauce or au jus for serving
Instructions:
- Preparation:
- Remove the prime rib from the refrigerator and let it sit at room temperature for about 2 hours before cooking. This allows for more even cooking.
- Preheat your oven to 450°F (232°C).
- Seasoning the Roast:
- In a small bowl, mix together the salt, pepper, rosemary, thyme, and garlic to make a rub.
- Pat the prime rib dry with paper towels, then rub the entire roast with olive oil.
- Apply the seasoning rub generously all over the meat, pressing it into the surface.
- Roasting the Prime Rib:
- Place the onions, carrots, and celery in the bottom of a roasting pan. This will act as a natural rack for the prime rib and add flavor to the pan juices.
- Place the prime rib on top of the vegetables, bone-side down.
- Roast in the preheated oven for 20 minutes at 450°F (232°C), then reduce the oven temperature to 325°F (163°C).
- Continue roasting for about 2 hours or until a meat thermometer inserted into the thickest part of the roast (not touching the bone) reads 120°F (49°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium. The cooking time may vary depending on the size of the roast and your oven, so it’s important to use a thermometer.
