Ingredients:

  • 1 bone-in prime rib roast (3–4 bones, approx. 8.5 lbs)
  • 3 tbsp Kosher salt
  • 2 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 smoked paprika
  • 2 cups beef bone broth
  • 1/2 cup dry red wine
  • 1 shallot, minced

Instructions:

  1. Season the roast liberally on all sides with kosher salt. Place it uncovered on a wire rack over a baking sheet and refrigerate for 12–24 hours to dry brine.
  2. Remove the roast from the refrigerator 2 hours before cooking to reach room temperature.
  3. Preheat oven to 250°F (120°C). Pat the roast dry with paper towels.
  4. In a small bowl, mix softened butter, garlic, rosemary, thyme, and smoked paprika. Slather the mixture over the entire roast.
  5. Insert a digital meat thermometer into the thickest part of the meat. Place in a roasting pan with a V-rack and cook until the internal temperature reaches 120°F (49°C) for medium-rare.
  6. Remove from oven, tent loosely with foil, and rest for 30–45 minutes. While resting, increase oven temperature to 500°F (260°C).
  7. Place the rested roast back in the 500°F oven for 6–10 minutes until the exterior is deeply browned and sizzling.
  8. Prepare Au Jus: Sauté minced shallot in pan drippings, deglaze with red wine, add beef broth, and simmer until reduced by half.