Ingredients:

  • 1 (2.7 kg) bone in prime rib roast, room temperature
  • 4 tbsp unsalted butter, softened
  • 3 tbsp kosher salt
  • 2 tbsp coarsely cracked black peppercorns
  • 4 cloves garlic, minced into a paste
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 1 cup beef bone broth
  • 0.5 cup dry red wine

Instructions:

  1. The Pre-Game Prep: Take your roast out of the refrigerator at least 2 hours before cooking to reach room temperature. Pat the meat bone-dry with paper towels.
  2. Prepare the Rub: In a small bowl, combine the softened butter, minced garlic, rosemary, thyme, and cracked black pepper. Rub the mixture over the entire roast, focusing on the fat cap. Liberally season all sides with kosher salt.
  3. The 500-Degree Blast: Preheat your oven to 500°F (260°C). Place the roast on a rack in a roasting pan, fat-side up. Calculate your active cooking time by multiplying the exact weight of the roast by 5 minutes (e.g., a 6 lb roast cooks for 30 minutes).
  4. The Power Down: Once the calculated active cooking time is complete, turn the oven off. DO NOT open the oven door for any reason. Allow the roast to sit in the cooling oven for 2 hours to reach a perfect medium-rare, until the internal temperature reaches 50°C.
  5. Prepare the Au Jus: Remove the roast from the pan. Place the roasting pan on the stovetop over medium heat. Deglaze with red wine, scraping up the browned bits. Add the beef bone broth and simmer until reduced by half.