Garlic Herb Prime Rib with Au Jus

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  Beef Rib Roast, Bone-In(3629g)
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  2 tablespoons kosher salt
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  Unsalted Butter(120g)
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  Rosemary, Fresh(30g)
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  Thyme, Fresh(15g)
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  Garlic
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  Mustard, Dijon(10g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  2 teaspoons freshly-ground coarse black pepper
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  Onion powder(5g)
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  Paprika, Smoked(3g)
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  Low Sodium Beef Broth(240g)
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  Yellow Onion
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  Carrots
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  Celery
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  Garlic
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  Wine, Red, Table(180g)
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  Low Sodium Beef Broth(720g)
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  Thyme, Fresh
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  1 bay leaf
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  Fine Sea Salt And Freshly Ground Black Pepper, To Taste
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  Cornstarch(15g)
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  1 tablespoon cold water

Instructions

1. 1Pat the beef rib roast very dry with paper towels and season generously with kosher salt on all sides. Place on a wire rack set over a rimmed baking sheet and refrigerate uncovered for at least 12 hours (or up to 48 hours) to dry-brine.
2. 2Remove the roast from the refrigerator 3–4 hours before cooking to bring to room temperature. Scatter the onion, carrots, celery, and fresh garlic in the bottom of a large stovetop-safe roasting pan and pour in the beef broth. Set a roasting rack over the vegetables and place the roast on the rack, fat-cap side up.
3. 3In a small bowl, stir together the softened butter, rosemary, thyme, fresh garlic, Dijon mustard, onion powder, and smoked paprika until evenly combined. Spread the garlic-herb butter evenly all over the beef and season generously with black pepper.
4. 4Heat the roasting pan over medium-high heat until the liquid simmers and the vegetables begin to soften (about 5–7 minutes). Reduce heat to medium and maintain a gentle simmer, basting the roast with pan liquid every 20–30 minutes, until the internal temperature reaches 120°F for medium-rare or 125°F for medium (approximately 2½–3 hours depending on roast size and thickness). Check doneness with an instant-read meat thermometer inserted into the thickest part without touching bone.
5. 5Remove the roast from the pan, tent loosely with foil, and let rest for 20–30 minutes to allow juices to redistribute.
6. 6Spoon or pour off most of the fat from the roasting pan, leaving 2–3 tablespoons along with browned bits. Place the pan over medium heat, add the red wine, and simmer for 2–3 minutes, scraping up all caramelized drippings. Stir in the beef broth and thyme, then simmer gently for 10 minutes until flavors meld. Optional: whisk cornstarch with cold water to form a slurry, stir into simmering au jus, and cook for 1–2 minutes until slightly thickened. Strain through a fine-mesh sieve and season with salt and pepper to taste.
7. 7Heat a large cast-iron skillet over high heat with a tablespoon of high-heat oil (such as avocado oil) or beef tallow. Carefully sear the rested roast on all sides for 1–2 minutes per side over high heat until a