Ingredients:

  • Standing Rib Roast (Prime Rib), 4-5 lbs (1.8-2.3 kg), bone-in
  • 2 tablespoons (30ml) Olive Oil
  • 2 tablespoons (36g) Kosher Salt (or sea salt)
  • 1 tablespoon (8g) Black Pepper, freshly ground
  • 1 tablespoon (7g) Garlic Powder
  • 1 tablespoon (7g) Onion Powder
  • 1 teaspoon (2g) Dried Thyme
  • 1 teaspoon (2g) Dried Rosemary
  • 2 tablespoons (30g) All-Purpose Flour
  • 2 cups (473ml) Beef Broth
  • 1 tablespoon (15ml) Worcestershire Sauce

Instructions:

  1. Remove the roast from the refrigerator 2 hours before cooking to allow it to come to room temperature. Pat the roast dry with paper towels.
  2. In a small bowl, combine olive oil, salt, pepper, garlic powder, onion powder, thyme, and rosemary. Rub the mixture all over the roast, ensuring even coverage.
  3. Preheat oven to 450°F (232°C). Place the roast, bone-side down, on a roasting pan with a rack. Sear for 15 minutes until browned.
  4. Reduce the oven temperature to 325°F (163°C). Continue roasting until the internal temperature reaches the desired doneness.
  5. Remove the roast from the oven and tent it loosely with aluminum foil. Let it rest for at least 20-30 minutes.
  6. While the roast rests, skim off excess fat from the roasting pan. Place the roasting pan on the stovetop over medium heat. Sprinkle flour into the pan drippings and whisk to form a roux. Cook for 1-2 minutes, stirring constantly. Gradually whisk in beef broth and Worcestershire sauce. Bring to a simmer, stirring occasionally, until the gravy thickens to your desired consistency.
  7. Carve the roast against the grain and serve immediately. Drizzle with pan drippings or gravy, if desired.