Prime Rib recipe

Ingredients:

• 1 bone-in prime rib roast (about 6 to 7 pounds)
• 2 tablespoons kosher salt
• 2 tablespoons freshly ground black pepper
• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons fresh thyme, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 2 onions, quartered
• 2 carrots, cut into 2-inch pieces
• 2 stalks celery, cut into 2-inch pieces
• 2 cups beef broth
• 1 cup red wine (optional)
• Horseradish sauce or au jus for serving

Instructions:

1. Preparation:
   • Remove the prime rib from the refrigerator and let it sit at room temperature for about 2 hours before cooking. This allows for more even cooking.
   • Preheat your oven to 450°F (232°C).
2. Seasoning the Roast:
   • In a small bowl, mix together the salt, pepper, rosemary, thyme, and garlic to make a rub.
   • Pat the prime rib dry with paper towels, then rub the entire roast with olive oil.
   • Apply the seasoning rub generously all over the meat, pressing it into the surface.
3. Roasting the Prime Rib:
   • Place the onions, carrots, and celery in the bottom of a roasting pan. This will act as a natural rack for the prime rib and add flavor to the pan juices.
   • Place the prime rib on top of the vegetables, bone-side down.
   • Roast in the preheated oven for 20 minutes at 450°F (232°C), then reduce the oven temperature to 325°F (163°C).
   • Continue roasting for about 2 hours or until a meat thermometer inserted into the thickest part of the roast (not touching the bone) reads 120°F (49°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium. The cooking time may vary depending on the size of the roast and your oven, so it’s important to use a thermometer.

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