# Components:
→ Prime Rib
01 - 1 bone-in prime rib roast, trimmed (5–6 lb)
→ Garlic & Herb Paste
02 - 6 large cloves garlic, peeled
03 - 3 tablespoons fresh rosemary leaves
04 - 2 tablespoons fresh thyme leaves
05 - 2 tablespoons olive oil
06 - 2 tablespoons kosher salt
07 - 1 tablespoon freshly ground black pepper
→ Additional
08 - 1 cup low-sodium beef broth or red wine
# Directions:
01 - Remove the prime rib from the refrigerator and allow it to come to room temperature for 1 hour prior to roasting. Preheat the oven to 475°F.
02 - Combine peeled garlic cloves, rosemary, thyme, olive oil, kosher salt, and black pepper in a food processor. Blend until a coarse paste is formed.
03 - Dry the roast thoroughly using paper towels. Coat the entire surface of the meat evenly with the garlic and herb paste.
04 - Set the seasoned roast bone-side down on a rack inside a large roasting pan.
05 - Roast in the preheated oven for 25 minutes to develop a flavorful crust.
06 - Lower oven temperature to 325°F. Continue roasting for 1 hour 45 minutes to 2 hours, or until internal temperature reaches 125°F for medium-rare.
07 - Remove the roast from the oven. Loosely cover with foil and let rest for at least 30 minutes before carving.
08 - Place the roasting pan over medium heat. Add beef broth or red wine. Scrape up any browned bits and simmer for 5 to 10 minutes. Strain to serve as au jus.
09 - Slice the rested roast and serve with the prepared pan juices.
