Holiday Standing Prime Rib Roast with Au Jus

The standing prime rib roast is the crown jewel of the Midwestern holiday table, from the iconic prime rib supper clubs of Wisconsin to the Christmas dinners of suburban Chicago and St. Louis. A bone-in rib roast — ideally USDA Prime from a Midwestern beef operation — cooked low and slow before a high-heat finish delivers a wall-to-wall rosy interior with a crackling herb crust.

Serves: 8

Ingredients

Roast

• 1 bone-in prime rib roast (4 bones / about 3.6kg / 8 lbs), USDA Prime or Choice
• 6 cloves garlic, thinly sliced
• 3 tbsp (45ml) olive oil
• 2 tbsp coarse kosher salt
• 2 tbsp fresh cracked black pepper
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 1 tsp onion powder

Au Jus

• Pan drippings
• 240ml (1 cup) dry red wine (Cabernet or Merlot)
• 480ml (2 cups) beef broth
• 1 tsp Worcestershire sauce
• Salt and pepper to taste

Instructions

1. Two days before cooking: pat roast dry. Using a paring knife, make small slits all over the meat and insert garlic slices. Mix olive oil, rosemary, thyme, onion powder, salt, and pepper into a paste; rub all over the roast including the bone side. Set uncovered on a rack over a baking sheet and refrigerate, which dries the surface for a better crust.
2. Remove roast from refrigerator 2-3 hours before cooking to temper to room temperature.
3. Preheat oven to 120°C (250°F). Place roast bone-side down in a roasting pan. Roast until an instant-read thermometer inserted in the thickest part reads 46°C (115°F) for medium-rare, about 3-3.5 hours.
4. Remove from oven and tent loosely with foil. Increase oven temperature to 260°C (500°F) — allow 20-25 minutes for oven to fully preheat.
5. Return roast uncovered to the blazing-hot oven for exactly 8-10 minutes to form a deep mahogany crust.
6. Rest on a cutting board 20-30 minutes. Internal temperature will rise to about 54°C (130°F) for medium-rare.
7. Make au jus: pour off most of the fat from the roasting pan. Set over medium-high heat. Add wine and scrape up all browned bits. Add broth and Worcestershire; simmer 5-8 minutes, strain, and season.
8. Carve by running a long knife along the bones to free the meat, then slice to desired thickness. Serve with au jus and horseradish cream.

Cook's Notes: The reverse-sear method (low-and-slow followed by a blast of heat) gives far more control than the traditional high-heat-first approach and virtually eliminates the gray overcooked band under the crust. Order the roast from a butcher and ask them to 'french' the bones for an elegant presentation.