I. Prepare the Prime Rib:

• Remove the prime rib roast from the refrigerator and let it come to room temperature for about 1 hour. This ensures even cooking.

II. Preheat the Oven:

• Preheat your oven to 450°F (230°C). This high initial temperature helps to create a flavorful crust.

III. Season the Roast:

• In a small bowl, mix together the olive oil, kosher salt, black pepper, rosemary, thyme, and minced garlic.
• Rub the seasoning mixture evenly over the entire surface of the prime rib roast.

IV. Roast the Prime Rib:

• Place the roast on a rack in a roasting pan. If you don’t have a rack, place the roast directly in the pan.
• Roast in the preheated oven for 20 minutes to develop a nice crust.

V. Lower the Oven Temperature:

• After 20 minutes, reduce the oven temperature to 325°F (165°C). Continue to roast the prime rib until it reaches your desired level of doneness. Use an instant-read thermometer to check the internal temperature:
  • Rare: 120°F (49°C)
  • Medium-Rare: 130°F (54°C)
  • Medium: 140°F (60°C)
  • Medium-Well: 150°F (66°C)
  • Well-Done: 160°F (71°C)
• Cooking times will vary, but allow approximately 15-20 minutes per pound for medium-rare.

VI. Rest the Roast:

• Once the prime rib reaches the desired temperature, remove it from the oven and transfer it to a cutting board. Cover loosely with aluminum foil and let it rest for 20-30 minutes. This allows the juices to redistribute and results in a more tender roast.

VII. Make the Au Jus (Optional):

• While the roast is resting, make the au jus. Place the roasting pan over medium heat on the stovetop. Add beef broth and red wine, scraping up any browned bits from the pan.
• Simmer for about 10 minutes until slightly reduced. Strain if desired and keep warm.

VIII. Carve and Serve:

• Carve the roast into slices and serve with the au jus and your favorite side dishes.