4 hours before you’d like to begin roasting your prime rib, transfer it from the refrigerator to the kitchen counter, allow it to come to room temperature for even roasting. When you’re ready to begin roasting your prime rib, preheat the oven to 500 degrees F, ensuring a rack is situated in the second lowest position of your oven. Gather and prep all ingredients according to Ingredients List, above.

Add the oil, garlic, rosemary, and thyme to a small bowl. Season with 1 tablespoon kosher salt and 2 teaspoons ground black pepper. Mix to combine well. Set aside for immediate use, or store in an airtight container in the refrigerator for up to 1 week.

Use paper towels to pat the surface of the standing rib roast completely dry. Using your hands, spread the prepared herb rub from Step 2 all over the roast. Transfer the rib roast to a baking dish or an oven-safe deep skillet, placing it bone-side down and fat cap-side up.

Transfer the prepared standing rib roast to the preheated oven. Roast at 500 degrees F for 25 minutes. At this point, without opening the oven door, reduce the temperature to 200 degrees F. Continue to roast at 200 degrees F for 2 hours. *Note: Do NOT open the oven door as the prime rib roasts – resist the temptation! In order for the prime rib to cook evenly and reach final temperature on time, we do not want any fluctuation in the temperature of the beef.

Once 2 hours have passed, remove the roasted prime rib from the oven. Insert an instant-read thermometer in the center of the roast – it should register 130 degrees F for a perfect medium rare. Carefully transfer to a large cutting board and set aside to rest for 20 minutes, no need to cover with foil.

Carefully transfer the beef drippings from the baking dish or skillet to a large liquid measuring cup. Use a spoon to skim off most of the excess fat and discard – you can leave some of it in for flavor, but you don’t need all of it for a rich au jus. Add the drippings, beef broth, Worcestershire sauce to a saucepan over medium-high heat. Bring the mixture to a simmer to warm through. Remove from the heat and set aside for serving.

To carve the prime rib, remove the twine securing the bones to the roast. Remove the bones and set aside. Using a sharp knife, carve the roast into ½-inch thick slices (or for heartier appetites, up to 1-inch thick). An electric knife is great for slicing prime rib since it glides through the roast quickly and evenly. Place the sliced prime rib on a serving platter or individual plates. Serve immediately with au jus. Enjoy!