Prime Rib Roast

Steps

1. Blot the roast dry with paper towels and season it on all sides with the salt and pepper. Leave it on the counter for 1 hour.
2. Heat the oven to 450°F with a rack in the lower third. In a small bowl, mash the butter with the garlic, rosemary and thyme.
3. Scatter the onion wedges in a large roasting pan and stand the roast on them, ribs down. Smear the herb butter over all the exposed meat and fat.
4. Roast for 20 minutes, until the butter sizzles and the outside starts to brown. Then, without opening the door, turn the oven down to 325°F.
5. Keep roasting until an instant-read thermometer in the center of the meat reads 115°F for rare, 125°F for medium-rare or 135°F for medium. For medium-rare, a 7 to 8 pound roast usually needs 1 1/2 to 2 hours more, so start checking after 1 hour.
6. Set the roast on a cutting board, tent it with foil and let it rest for 30 minutes. It will gain another 5 to 10 degrees as it sits.
7. For the jus, tilt the pan and spoon off all but about 2 tablespoons of fat. Set the pan across two burners on medium-high. Pour in the wine, scrape up the browned bits and boil until reduced by half, 3 to 4 minutes.
8. Pour in the broth and simmer until about 1 1/2 cups remain, 8 to 10 minutes. Strain out the onion and season with salt and pepper.
9. Turn the roast on its side and cut the bones free in one piece, keeping the knife close to them. Slice the meat 1/2 to 3/4 inch thick and pass the warm jus at the table.

Good to know

• Make ahead: for deeper seasoning, salt and pepper the roast up to 1 day early and refrigerate it uncovered. On the day, take it out about 4 hours before you plan to eat.
• Swap: for a boneless rib roast, set it fat side up on the onion wedges and begin checking after 45 minutes at 325°F, since it cooks faster without the bones.
• Leftovers keep 3 to 4 days in the refrigerator. Cold, thinly sliced beef makes a fine sandwich with horseradish and a cup of warm jus for dipping.
• The USDA recommends cooking beef roasts to 145°F, then letting them rest at least 3 minutes before carving.