10-14

30 minutes

3 hours, 50 minutes

6 pound Omaha Steaks Bone-In Prime Rib Roast
3 tablespoons olive oil
1/2 cup Omaha Steaks Private Reserve Rub
5 carrots, chopped into 1-inch pieces
5 celery stalks, chopped into 1-inch pieces
1 medium onion, chopped into 1-inch pieces
1 1/2 cups red wine
3 cups low-sodium beef broth
1 1/2 teaspoons fresh rosemary, finely chopped
1 1/2 teaspoons fresh thyme, finely chopped

Thaw roast completely (3-4 days for 6-pound roast) in refrigerator before cooking.
Heat oven to 250 F. Remove roast from packaging and pat dry with clean paper towels.
Coat outside of roast with olive oil and liberally season with rub.
Place carrots, celery and onion in even layer on bottom of large roasting pan to catch beef drippings.
Place roast in roasting pan on elevated wire rack. Sprinkle any leftover rub on roast to ensure generous coating.
Roast until roast reaches an internal temperature of 125 F (for medium-rare), approximately 3 hours for 6-pound roast.
Remove roast from oven and let rest 20-30 minutes. Meanwhile, heat broiler to high, with rack positioned for roast to sit about 4 inches from heating element.
After roast has rested, place in oven under broiler, fat side up, about 5 minutes to brown roast.
Remove pan from oven. Remove wire rack with roast from pan and place on carving board. Skim fat from pan, if necessary.
Place pan on top of stove over two burners set on high heat. Add wine to pan drippings and cook over high heat until reduced by half, releasing drippings on bottom of pan with wooden spoon or whisk. Add beef broth and cook until reduced by half again.
Whisk or stir in rosemary and thyme. Strain out vegetables and pour au jus into serving vessel.
Slice roast and serve with au jus.