Kevin's Rosemary-Ginger Prime Rib

No bacon wrap here — a rosemary, ginger, and garlic paste elevates a classic prime rib "past 11," then the drippings, chain, and aromatics come together into an au jus that sets up next week's French dip.

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Ingredients

• •1 roast (~4-5 lb) prime rib roast (ribeye, choice or prime grade)
• •2 oz fresh ginger, peeled
• •4 oz garlic cloves, peeled
• •1 tbsp black pepper
• •1 cup kosher salt
• •1 cup olive oil
• •1 bunch fresh rosemary, divided
• •1 bunch fresh thyme
• •1 yellow onion, quartered
• •3 stalks celery, cut into sticks
• •3 carrots, peeled and quartered
• •2 tbsp Better Than Bouillon beef base
• •water, to cover (to cover)

Steps

1. Make the marinade paste: In a food processor, combine the peeled ginger, peeled garlic (trim any woody ends off the garlic first), black pepper, kosher salt, olive oil, and half of the rosemary. Purée until it forms a smooth paste.
2. Prep the prime rib: Peel back the top layer of fat to expose the chain, then roll the top layer up and pin it in place with a few skewers. Clean off all of the silver skin so the marinade can really penetrate the meat.
3. Marinate: Rub the marinade paste all over the prime rib, working it into every nook and cranny. Let it sit at room temperature for at least 1 hour so everyone gets a chance to get to know each other.
   60:00 Start ↶
4. Prep the vegetables: While the meat marinates, cut the celery into sticks, peel and quarter the carrots, and quarter the onion.
5. Roast at high heat: Line a roasting pan with foil and set an oven rack on top. Line the rack with the celery and carrots, then set the marinated prime rib on top. Roast at 500°F for 20 minutes.
   20:00 Start ↶
6. Finish roasting low & slow: Turn the oven down to 350°F and continue roasting for 1.5–2 hours (timer set to the low end), or until the internal temperature reaches 110°F — go by the thermometer from here.
   90:00 Start ↶
7. Build the au jus: Add the roasted carrots and celery to a pot along with the quartered onion and the reserved chain (cut off back in step 2). Cover with water and stir in the better-than-bouillon beef base. Bring to a simmer, then drop in the remaining rosemary and thyme.
8. Simmer & steep: Let it simmer for 30–40 minutes, then shut the heat off and let the rosemary and thyme steep for an additional 30 minutes (timer below is for the steeping time).
   30:00 Start ↶
9. Rest the roast: While the au jus steeps, let the prime rib rest for 30 minutes. Clean off any crusted marinade from the outside — before or after resting, whichever you prefer.
   30:00 Start ↶
10. Strain & serve: Strain the au jus, squeezing out all of the liquid from the vegetables. Slice the prime rib and serve with the au jus on the side.