Ingredients
Equipment
Method
- Preheat your oven to 450°F (230°C).
- Pat the prime rib dry with paper towels. In a small bowl, mix together the kosher salt, black pepper, minced garlic, and olive oil. Rub this mixture all over the prime rib.
- Place the prime rib, bone-side down, on a trivet in a roasting pan. Insert a meat thermometer into the thickest part of the roast, avoiding the bone.
- Roast for 15 minutes at 450°F (230°C). Then, reduce the oven temperature to 325°F (160°C) and continue roasting for about 15-18 minutes per pound, or until the internal temperature reaches your desired doneness.
- For medium-rare, aim for an internal temperature of 130-135°F (54-57°C).
- Once the roast reaches the desired temperature, remove it from the oven. Tent it loosely with foil and let it rest for at least 30 minutes before carving.
- While the roast is resting, prepare the au jus. Pour the pan drippings from the roasting pan into a saucepan. Add the beef broth, water, Worcestershire sauce, and fresh rosemary sprig.
- Bring the mixture to a simmer over medium heat. Let it simmer for about 10-15 minutes, or until slightly reduced. Strain the au jus through a fine-mesh sieve to remove any solids. Discard the solids.
- Carve the rested prime rib into slices and serve immediately with the warm au jus.
Nutrition
Notes
For a crispier crust, you can increase the oven temperature to 500°F (260°C) for the last 10-15 minutes of cooking, watching carefully to prevent burning.