1. Prepare the Prime Rib Roast

Start by taking the prime rib roast out of the refrigerator about 1-2 hours before cooking. Allowing the roast to come to room temperature ensures even cooking. You can also tie the roast with kitchen twine to keep it in a compact shape for more even cooking, though this step is optional.

While the roast is coming to room temperature, preheat your oven to 450°F (230°C). This high heat will help form a beautiful crust on the outside of the roast while locking in juices.

2. Season the Prime Rib

In a small bowl, combine the minced garlic, chopped rosemary, chopped thyme, kosher salt, black pepper, garlic powder, onion powder, and olive oil. Mix them together to form a paste. If you like, you can also add Dijon mustard to the paste for a little extra tang and flavor.

Generously rub the seasoning paste all over the surface of the prime rib. Make sure to coat all sides of the roast, including the top, bottom, and around the bones. The seasoning paste will infuse the beef with flavor and create a delicious, golden crust during cooking.

3. Roast the Prime Rib

Place the seasoned prime rib roast in a roasting pan, bone-side down. If you have a rack that fits in the roasting pan, you can use that to elevate the roast slightly, but it’s not necessary.

Transfer the roast to the preheated oven and roast at 450°F (230°C) for 15-20 minutes. This high heat will help create a flavorful crust on the roast. After 15-20 minutes, reduce the oven temperature to 325°F (165°C) and continue roasting for about 2-2.5 hours, or until the internal temperature reaches your desired level of doneness.

• For rare: 120-125°F (49-52°C)
• For medium-rare: 130-135°F (54-57°C)
• For medium: 140-145°F (60-63°C)
• For well-done: 150-155°F (66-68°C)

For a 5-7 lb roast, the total cooking time will typically be between 2.5 to 3 hours, depending on the level of doneness and your oven. A meat thermometer is essential to ensure perfect results.

4. Rest the Prime Rib

Once the roast has reached the desired internal temperature, remove it from the oven and tent it with aluminum foil. Let the roast rest for 15-20 minutes before slicing. This resting time allows the juices to redistribute throughout the meat, ensuring each slice is juicy and tender.

5. Prepare the Au Jus (Optional)

While the roast is resting, you can prepare the au jus. In a small saucepan, combine the beef broth and red wine over medium heat. Bring the mixture to a simmer and cook for 5-7 minutes to reduce slightly. Add the butter and season with salt and pepper to taste.

Once the au jus is ready, strain it if desired to remove any solids. Serve the au jus alongside the prime rib for dipping or spooning over the slices.

6. Carve and Serve

Once the roast has rested, it’s time to carve. Using a sharp knife, slice the prime rib against the grain into thick, juicy slices. Serve the slices with your favorite side dishes and drizzle with the au jus, if using.