For the meat:
- 5 lbs standing rib roast / prime rib , bone in
- 1 onion peeled, quartered
- 1 head of garlic, peeled, halved horizontally
- 5 sprigs thyme
- 3 sprigs rosemary
For the garlic herb butter:
- 150g/ 10 tbsp unsalted butter , softened
- 5 garlic cloves , minced
- 2 tsp finely chopped fresh rosemary (or 1 tsp dried)
- 2 tsp finely chopped fresh thyme (or 1 tsp dried)
- 2 tsp salt
- 1 tsp black pepper
Red wine sauce:
- 1 1/2 cups beef broth/stock , low salt
- 2 1/2 cups dry red wine
- 1 tbsp cornstarch
1) Bring Beef to room temp: Take beef out of the fridge 2 – 3 hours before cooking to bring to room temp (key tip for even cooking). Pat dry with a paper towel.
2) Preheat the oven to 240C/460F (standard) or 220C/430F (fan/convection). Adjust the shelf so beef will be sitting in the middle of the oven.
3) Garlic Herb Butter: Mix together.
4) Roasting bed: Place onion, garlic and herbs in a heavy based ovenproof skillet (or use a roasting pan).
5) Slather 1: Spread a thin layer of butter on the underside of the beef (i.e. the bone side). Place beef on onion etc, butter side down. Spread about 2/3 of the butter on the top and sides (reserve some for Slather 2).
6) Hot oven: Roast 20 minutes.
7) Slather 2: Remove, spread over remaining butter. Turn the oven down to 120°C/250°F (100°C fan).
8) Slow roast: Roast for a further 1 1/2 hours, basting every 30 minutes with the juices in the pan, until the internal temperature is 50°C/120°F in the centre. Start checking the internal temp early.
9) Rest: Transfer beef to plate. Cover loosely with foil and rest for 20 – 30 minutes. Internal temperature will rise to 50°C/125°F (which is medium rare).
10) Slice beef and serve with Sauce! For a classic high-end Steakhouse experience, serve with Paris Mash and Garlic Sautéed Spinach.
RED WINE SAUCE:
11) Place a skillet with onion and garlic left in it on the stove over high heat. Add wine and beef stock, rapidly simmer for 10 minutes until it reduces by 2/3 or so, down to 1.5 cups or liquid.
12) Lower heat to medium. Mix cornflour with 2 tbsp water. Drizzle in half and stir. Sauce will thicken in 1 minute or so. Add more cornflour water mixture if you want it thicker.
13) Strain into a bowl, pour into a sauce jug.