1. Prepare the Prime Rib:

a. Remove the prime rib from the refrigerator at least 2 hours before cooking to bring it to room temperature.

b. Preheat your oven to 450°F (230°C).

c. Pat the prime rib dry with paper towels. Season generously with salt and black pepper.

d. In a small bowl, mix together the olive oil, minced garlic, and chopped rosemary. Rub this mixture all over the prime rib.

2. Roast the Prime Rib:

a. Place the prime rib, bone-side down, in a roasting pan.

b. Roast in the preheated oven for 15 minutes to sear the meat and develop a crust.

c. Reduce the oven temperature to 325°F (163°C) and continue roasting until the internal temperature reaches your desired doneness: – Rare: 120°F (49°C) – Medium Rare: 130°F (54°C) – Medium: 140°F (60°C)

d. Use a meat thermometer for accuracy. Remember that the temperature will rise a few degrees as the meat rests.

3. Rest the Prime Rib:

a. Once the prime rib reaches the desired doneness, remove it from the oven, tent it with foil, and let it rest for at least 20 minutes. This allows the juices to redistribute and ensures a juicy roast.

4. Make the Au Jus:

a. While the prime rib is resting, prepare the au jus. In a saucepan, combine beef broth, red wine, and Worcestershire sauce. Season with salt and black pepper. Simmer over medium heat for about 10-15 minutes.

5. Slice and Serve:

a. Carve the prime rib into thick slices, and serve with the prepared au jus.

Enjoy your perfectly cooked prime rib with a flavorful crust, juicy interior, and a delicious au jus. This dish is sure to impress at any special gathering.