Ingredients:

  • 8 lb bone-in prime rib roast
  • 2 tbsp kosher salt
  • 1 tbsp coarsely ground black pepper
  • 1 cup unsalted butter, softened
  • 6 cloves garlic, minced
  • 2 tbsp fresh rosemary, finely chopped
  • 2 tbsp fresh thyme, finely chopped
  • 1 tbsp Worcestershire sauce
  • 2 cups beef bone broth
  • 1/2 cup dry red wine

Instructions:

  1. Pat the roast dry with paper towels. Rub the entire surface generously with kosher salt. Place on a rack over a baking sheet and refrigerate uncovered for 24 hours to dry the exterior and season the meat.
  2. Remove the roast from the refrigerator 2 hours before cooking to reach room temperature. Tie the roast between the bones with butcher's twine to maintain a uniform shape.
  3. In a small mixing bowl, combine softened butter, minced garlic, rosemary, thyme, black pepper, and Worcestershire sauce. Spread the compound butter thick over the top and sides of the roast.
  4. Preheat oven to 250°F (120°C). Place the roast bone-side down on a roasting rack. Insert a digital thermometer and roast until the internal temperature reaches 120°F (49°C) for medium-rare.
  5. Remove the roast from the oven and tent loosely with foil. Let it rest for 30 to 45 minutes. The temperature will rise to 130°F-135°F via carryover cooking.
  6. Increase oven temperature to 500°F (260°C). Return the rested roast to the oven for 6–10 minutes until the exterior is deeply browned and sizzling. Serve with au jus made from pan drippings, wine, and beef broth.