Ingredients:

  • 1 prime rib roast (about 4-5 pounds or 1.8-2.3 kg)
  • 4 tablespoons unsalted butter, softened (approx. ½ cup or 113g)
  • 3 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)
  • 2 tablespoons fresh thyme, chopped (or 1 tablespoon dried)
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 cup beef broth (240ml)
  • 1 tablespoon Worcestershire sauce

Instructions:

  1. Preheat the Oven: Set the oven to 450°F (232°C).
  2. Prepare the Seasoning Paste: In a small bowl, combine softened butter, garlic, rosemary, thyme, salt, pepper, onion powder, and oregano to form a paste.
  3. Season the Roast: Rub the seasoning paste evenly over the entire surface of the prime rib roast.
  4. Roast the Meat: Place the roast, bone-side down, on the rack in the roasting pan. Roast at 450°F (232°C) for 20 minutes, then reduce the temperature to 325°F (163°C).
  5. Monitor Internal Temperature: Continue roasting until the internal temperature reaches the desired doneness (e.g., 125°F (52°C) for rare, 135°F (57°C) for medium-rare).
  6. Rest the Roast: Remove from the oven, cover loosely with foil, and let it rest for at least 20 minutes.
  7. Prepare the Au Jus: In the roasting pan, combine beef broth and Worcestershire sauce, scraping up the browned bits. Heat and simmer briefly.
  8. Slice and Serve: Carve the roast and serve with au jus.