Ingredients:

  • 7 lb bone-in prime rib roast (3-4 bones)
  • 3 tbsp Kosher salt
  • 2 tbsp coarsely ground black pepper
  • 1 cup unsalted butter, softened
  • 6 cloves fresh garlic, minced
  • 2 tbsp fresh rosemary, finely chopped
  • 2 tbsp fresh thyme, finely chopped
  • 1 tbsp prepared horseradish
  • 2 cups low-sodium beef stock
  • 1 cup dry red wine (Cabernet or Merlot)
  • 1 large shallot, minced

Instructions:

  1. Remove the roast from the refrigerator 2 hours before cooking to temper. Pat completely dry and rub all sides with kosher salt and black pepper.
  2. In a small bowl, combine softened butter, minced garlic, rosemary, thyme, and horseradish. Slather the mixture over the top and sides of the roast.
  3. Preheat oven to 250°F (120°C). Place the roast bone-side down on a rack in a roasting pan. Insert a meat thermometer into the thickest part. Roast until internal temperature reaches 120°F (49°C) for medium-rare, approximately 30 minutes per pound.
  4. Remove the roast and tent loosely with foil. Let rest for 30-45 minutes. While resting, preheat the oven to 500°F (260°C). Return the roast to the oven for 6-10 minutes until the exterior is dark brown and sizzling.
  5. Place the roasting pan over medium heat on the stovetop. Sauté shallots in drippings until soft. Deglaze with red wine, scraping the brown bits. Add beef stock and simmer until reduced by half. Strain through a fine-mesh sieve.