Ingredients:

  • 1 bone-in Prime Rib, approx. 10 lbs
  • 2 tbsp Coarse Kosher salt
  • 1 tbsp Cracked black peppercorns
  • 4 tbsp Dijon mustard
  • 3 tbsp Extra virgin olive oil
  • 6 cloves Garlic, minced
  • 2 tbsp Fresh rosemary, finely chopped
  • 2 tbsp Fresh thyme, finely chopped
  • 1 tbsp Fresh sage, minced
  • 2 cups Low-sodium beef bone broth
  • 1/2 cup Dry red wine (Cabernet)
  • 1 Shallot, minced
  • 1 sprig Fresh rosemary

Instructions:

  1. 24 hours before cooking, pat the roast completely dry with paper towels. Rub the coarse salt and cracked black pepper over every inch of the meat. Place on a wire rack over a roasting pan and refrigerate uncovered to dry-brine.
  2. Remove the roast from the refrigerator 2 hours before cooking to allow it to reach room temperature for even heat distribution.
  3. Preheat your oven to 250°F (120°C). In a small bowl, whisk together the Dijon mustard, extra virgin olive oil, minced garlic, rosemary, thyme, and sage to create a thick herb paste.
  4. Slather the herb paste evenly over the top and sides of the roast. Insert a digital meat thermometer into the thickest part of the meat, avoiding the bone.
  5. Slow-roast until the internal temperature reaches 120°F (49°C) for medium-rare (approx. 3.5 hours). Remove from the oven and tent loosely with foil, allowing it to rest for at least 30-45 minutes.
  6. While the meat rests, prepare the au jus by simmering the beef bone broth, red wine, shallot, and rosemary sprig in a saucepan until reduced by one-third. Strain and serve alongside the sliced roast.
  7. Optional: For a final crust, sear the rested roast in a 500°F (260°C) oven for 6-10 minutes just before serving.