Ingredients:

  • 1 (4-5 pound) bone-in prime rib roast (standing rib roast) (1.8 - 2.3 kg)
  • 2 tablespoons kosher salt (30 ml)
  • 1 tablespoon freshly ground black pepper (15 ml)
  • 2 tablespoons olive oil (30 ml)
  • 2 tablespoons minced garlic (30 ml) (about 4-6 cloves)
  • 1 tablespoon dried rosemary (15 ml)
  • 1 tablespoon dried thyme (15 ml)
  • 2 cups beef broth (475 ml)
  • 1 tablespoon Worcestershire sauce (15 ml)
  • 2 tablespoons all-purpose flour (30 ml)
  • 2 tablespoons cold water (30 ml)

Instructions:

  1. Pat the prime rib roast dry with paper towels. This helps the crust form.
  2. In a small bowl, combine salt, pepper, garlic, rosemary, and thyme. Rub the mixture evenly all over the roast.
  3. Allow the seasoned roast to sit at room temperature for at least 2 hours, or up to 4 hours. This is crucial for even cooking.
  4. Preheat oven to 450°F (232°C).
  5. Place the roast on a rack in a roasting pan. Drizzle with olive oil. Roast for 15 minutes at 450°F (232°C) to create a nice crust.
  6. Reduce oven temperature to 325°F (163°C).
  7. Continue roasting until the internal temperature reaches: Rare: 120-125°F (49-52°C), Medium-Rare: 130-135°F (54-57°C) - Recommended, Medium: 135-140°F (57-60°C), Medium-Well: 140-145°F (60-63°C). Use a meat thermometer inserted into the thickest part of the roast, avoiding bone.
  8. Here's a rough guideline for prime rib cooking time: For rare: approximately 13-15 minutes per pound, For medium-rare: approximately 15-17 minutes per pound, For medium: approximately 17-20 minutes per pound
  9. Remove the roast from the oven, tent loosely with foil, and let rest for at least 20-30 minutes. The internal temperature will continue to rise a few degrees during resting (carryover cooking).
  10. While the roast rests, pour off excess fat from the roasting pan (leave about 2 tablespoons). Place the roasting pan over medium heat on the stovetop. Whisk in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan. In a small bowl, whisk together the flour and water to form a slurry. Add the slurry to the simmering broth and cook until thickened, stirring constantly. Strain the au jus through a fine-mesh sieve, if desired, for a smoother sauce.
  11. Carve the roast against the grain into slices and serve immediately with au jus (if made).