Standing Prime Rib Roast

ByHow to Feed a Loon

If there was ever a show-stopper to end all show-stoppers for roasts, this would undoubtedly be the one. A 6 to 7-pound roast (with 3 bones) will easily feed up to 8 guests.

Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 10 hours, 10 minutes 
Servings: 8

INGREDIENTS

For the Roast

  • 1 (6-7 lb) standing prime rib roast with 3 bones
  • Kosher salt and freshly ground black pepper
  • ¼ cup unsalted butter, room temperature
  • 1 tsp fresh rosemary, chopped
  • 1 tsp fresh thyme, chopped
  • 2 cloves garlic, finely minced
  • 1 cup beef broth

For the Au Jus

  • ¼ cup red wine
  • 1 tbsp Worcestershire sauce
  • 1½ cups beef broth

INSTRUCTIONS

  • The night before serving, liberally salt and pepper the roast all over. Place on a roasting rack in a roasting pan and place in the refrigerator, uncovered.
  • Two hours before roasting, remove the roast from the refrigerator and place it on the counter.
  • Meanwhile, mix together the softened butter, rosemary, thyme, and garlic in a small bowl.
  • Preheat oven to 250°F.
  • Rub the butter/herb mixture all over the roast. Pour the beef broth into the bottom of the roasting pan. Place the roast in the oven (uncovered) and roast until 125°F for medium-rare or 130°F for medium, about 3 to 4 hours.
  • Remove from the oven and loosely tent with foil for at least 30 minutes, or up to 1½ hours.
  • To make the au jus, stir the wine and Worcestershire sauce in a medium saucepan over medium-high heat. Place a sieve over the saucepan and pour in the drippings from the roasting pan (you’ll need to carefully remove the roast from the pan to do this. Add the roast back to the roasting rack after pouring the drippings).
  • Simmer the wine mixture until reduced in half, about 4 to 5 minutes. Add the beef broth and simmer for another 10 to 15 minutes until slightly reduced. Season with a generous pinch of salt.
  • Skim the grease from the top of the liquid, and then transfer the au jus into a serving vessel. Alternatively, the au jus can be kept warm in the saucepan until you are ready to serve. 
  • Turn the oven to the highest setting, 500°F or 550°F.
  • Place the roast (in the roasting pan) back into the oven and cook until darkened and crispy on the outside, about 6 to 8 minutes.
  • Remove from the oven. If the roast is held together with string, use kitchen shears to cut them away and remove the bones. If the bones are attached to the roast, run a sharp knife down the side of the roast, between the bones and the meat, until the bones fall away.
  • Use a carving knife to slice the roast into ¼-inch or ½-inch slices. Serve at once with au jus.

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