Ingredients:

  • 1 Bone-in Prime Rib (approx. 9 lbs)
  • 4 tbsp Coarse Kosher Salt
  • 2 tbsp Cracked Black Peppercorns
  • 6 cloves Garlic, minced
  • 2 tbsp Fresh Rosemary, finely chopped
  • 2 tbsp Fresh Thyme, finely chopped
  • 1/2 cup Unsalted Butter, softened
  • 2 cups High-quality Beef Bone Broth
  • 1 cup Dry Red Wine (Cabernet or Merlot)
  • 2 Shallots, minced
  • 2 tbsp Cold Unsalted Butter
  • 5 lbs Yukon Gold Potatoes, peeled and quartered
  • 1 cup Heavy Cream
  • 1/2 cup Unsalted Butter
  • 1 tbsp White Truffle Oil
  • Salt and White Pepper to taste

Instructions:

  1. At least 24 hours before cooking, pat the prime rib dry. Combine kosher salt, black pepper, rosemary, thyme, and minced garlic. Rub the mixture over the entire roast. Place uncovered on a wire rack in the refrigerator to dry brine.
  2. Preheat oven to 250°F (120°C). Slather the softened 1/2 cup of butter over the roast. Insert a digital meat thermometer into the thickest part of the meat, avoiding the bone.
  3. Roast until the internal temperature reaches 120°F (49°C) for rare or 125°F (52°C) for medium-rare, approximately 20–25 minutes per pound.
  4. Remove the roast from the oven and tent loosely with foil. Let it rest for 30 minutes.
  5. While the meat rests, boil the potatoes in salted water until tender. Pass through a ricer or mash, then fold in heavy cream, 1/2 cup butter, and truffle oil. Season with salt and white pepper.
  6. Prepare the jus by simmering the red wine and shallots in the roasting pan drippings. Add beef broth and reduce by half. Whisk in 2 tbsp of cold butter at the end for a glossy finish.
  7. Increase oven heat to 500°F (260°C). Return the roast to the oven for 6–10 minutes until a deep mahogany crust forms. Slice and serve immediately with the jus and potatoes.