Best Prime Rib in Garlic Butter

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  6.6 lbs Beef Rib Roast, Bone-In
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  0.5 cup Unsalted Butter
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  5 Garlic(15g)
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  1 tbsp 1 tablespoon coarse salt
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  1 tsp 1 teaspoon black pepper
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  3 cup Beef Stock, Low Sodium
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  2 cup Wine, Red, Table
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  1 tbsp Cornstarch

Instructions

1. 1Remove the beef rib roast from the refrigerator 2–3 hours before cooking to bring to room temperature. Pat completely dry with paper towels. Preheat your oven to 460°F (240°C) standard or 430°F (220°C) convection.
2. 2Mince the fresh garlic and mix with the unsalted butter and salt in a small bowl until fully combined. Set the garlic butter aside.
3. 3Arrange the garlic halves in a heavy-based cast-iron skillet or roasting pan. Spread 2 tablespoons of garlic butter on the bone side of the beef, then place the roast bone-side down in the pan on top of the garlic (the bones act as a natural rack). Spread 2–3 tablespoons of garlic butter over the top and sides, rubbing it into the flesh. Season with salt and pepper.
4. 4Roast over high heat (460°F / 240°C) for 20–30 minutes until the beef is deeply browned on all exposed surfaces. Carefully remove the roast from the oven and spread the remaining garlic butter over the top and sides.
5. 5Reduce oven temperature to 250°F (120°C) standard or 220°F (100°C) convection. Cover the pan with foil and continue roasting for 1–1½ hours, basting with pan juices every 20–30 minutes. Check internal temperature after 45 minutes—the roast is done when it reaches 118°F (48°C) for medium-rare.
6. 6Transfer the roast to a serving plate, tent loosely with foil, and rest for 20–30 minutes. The internal temperature will rise to 125–130°F (52–55°C) during resting for perfect medium-rare.
7. 7Place the skillet with pan juices and cooked garlic on the stovetop over high heat. Stir in the beef broth and red wine, then bring to a fast simmer for 10 minutes until the liquid reduces by roughly half. Reduce heat to medium, whisk cornstarch into the remaining broth, then whisk half of this mixture into the jus until thickening begins. Whisk in the remaining cornstarch mixture for desired thickness.
8. 8Strain the jus through a fine sieve, pressing the garlic halves to release their juices, then pour into a serving jug. Slice the rested beef and serve with the red wine jus.