Step 1

Season the roast with salt and pepper on all sides then place on a wire rack lined baking sheet and refrigerate uncovered overnight.

Step 2

4-5 hours before cooking, remove the prime rib from the fridge to bring it close to room temp for more even cooking.

Step 3

Preheat the oven to 250F and set the rack to the middle level. Place a digital probe into the center of the roast and set it to go off at 120F.

Step 4

Place the roast in the oven and remove once the roast achieves 120F (anywhere from 2 1/2 - 3/12 hours). Lightly tent the roast with foil for 30 minutes.

Step 5

Set one oven rack to the lowest level and line it with foil (to prevent drippings from smoking and setting off the fire alarm). Set the second rack to the middle level and turn on the broiler.

Step 6

Broil the roast on the middle level until well browned on all sides (about 2 minutes per side - use tongs to move) then remove from the oven and set it on a carving board. Remove the strings and bones and slice the roast into pieces. Enjoy!

Step 7

Heat a large heavy pot or Dutch oven to medium heat. Add the olive oil to the pot. Dry off the bones with paper towels then add them to the pot and brown on all sides (about 10 minutes).

Step 8

Add the tomato paste, onion, carrot, celery, and a pinch of salt to the pot and cook for 10 minutes or until soft then add the garlic and cook for another 1-2 minutes.

Step 9

Add the wine, beef base, beef stock, and herbs to the pot and bring to a boil. Dislodge all of the brown bits from the pot with a wooden spoon. Once boiling, lower to a simmer and cook uncovered until the roast is finished.

Step 10

Strain the au jus through a fine mesh strainer. Add a ladle of the au jus to the roasting pan to deglaze and dislodge any brown bits, then pour the drippings from the roasting pan into the au jus. Taste test and season with salt and pepper before serving with the Prime rib.