Ingredients:

  • 1 bone-in Prime Rib Roast (approx. 10 lbs)
  • 4 tbsp olive oil
  • 8 cloves garlic, minced
  • 2 tbsp fresh rosemary, finely chopped
  • 2 tbsp fresh thyme, finely chopped
  • 3 tbsp kosher salt
  • 2 tbsp coarsely ground black pepper
  • 2 cups 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. Remove the roast from the refrigerator at least 2 hours before cooking to bring it to room temperature. Pat the meat completely dry with paper towels.
  2. In a small bowl, whisk together the garlic, rosemary, thyme, salt, pepper, and olive oil to create a thick paste. Rub this mixture over every inch of the beef.
  3. Preheat your oven to 250°F (120°C). Place the roast on the rack in the roasting pan, fat side up. Insert a thermometer probe into the thickest part of the meat.
  4. Roast until the internal temperature reaches 120°F (49°C) for medium-rare, approximately 15–20 minutes per pound.
  5. Remove the roast and tent loosely with foil. Increase oven temperature to 500°F (260°C). Return meat to the oven for 6–10 minutes until the exterior is deeply browned.
  6. Rest the meat for at least 30 minutes before carving to allow juices to redistribute.
  7. Prepare the Red Wine Jus: Place the roasting pan over medium heat on the stovetop. Sauté shallots in the drippings, deglaze with red wine, add beef broth, and simmer. Whisk in cold butter before serving.
  8. Prepare Truffled Mash: Boil potatoes until tender. Rice or mash with heavy cream, 1/2 cup butter, and truffle oil. Season with salt and white pepper.