Remove the 8 lb asado de prime rib con hueso de 3-4 huesos, calidad choice o prime, traído a temperatura ambiente durante 2 horas antes de cocinar from the Refrigerator 2 hours before 2 tazas caldo de res and let it sit at room temperature. This is critical for even cooking — a cold roast will cook unevenly and give you a thick gray band around the edge.

Preheat your Oven to 450°F. Place the quartered 1 cebolla amarilla cortada en cuartos, chopped 2 tallos de apio picados grueso, and chopped 2 zanahorias picadas grueso in the bottom of a large roasting Pan. These will act as a natural roasting rack and flavor the drippings.

In a 1 cebolla amarilla cortada en cuartos Mixing bowl, combine the 8 dientes de ajo picados, 3 cdta romero fresco picado fino, 2 cdta tomillo fresco picado fino, 3 cdas aceite de oliva, 1 cdta mostaza Dijon, 2 cdas sal kosher, and 2 cdas sal kosher. Stir well into a thick paste.

Pat the 8 lb asado de prime rib con hueso de 3-4 huesos, calidad choice o prime, traído a temperatura ambiente durante 2 horas antes de cocinar completely 1 taza vino tinto seco como Cabernet Sauvignon with paper towels. Place it 2 tazas caldo de res-side down in the roasting Pan on top of the vegetables. Rub the herb-8 dientes de ajo picados paste all over the top and sides of the roast, pressing it in firmly to adhere.

8 lb asado de prime rib con hueso de 3-4 huesos, calidad choice o prime, traído a temperatura ambiente durante 2 horas antes de cocinar at 450°F for 20 minutes to develop a deep, golden-brown crust. Do not open the Oven during this time.

Reduce the Oven temperature to 325°F. Continue roasting until a meat Thermometer inserted into the thickest part of the 8 lb asado de prime rib con hueso de 3-4 huesos, calidad choice o prime, traído a temperatura ambiente durante 2 horas antes de cocinar (not touching 2 tazas caldo de res) reads your target temperature: 120°F for rare, 125–130°F for 1 cebolla amarilla cortada en cuartos-rare (recommended), or 135°F for 2 zanahorias picadas grueso. For an 8 lb roast, this typically takes 1.5 to 2 hours at 325°F.

Transfer the 8 lb asado de prime rib con hueso de 3-4 huesos, calidad choice o prime, traído a temperatura ambiente durante 2 horas antes de cocinar to a Cutting board and tent it loosely with foil. Let it rest for at least 20–30 minutes. The internal temperature will rise another 5–10°F during rest. Do NOT skip this step — resting allows the juices to redistribute for a perfectly moist roast.

While the 8 lb asado de prime rib con hueso de 3-4 huesos, calidad choice o prime, traído a temperatura ambiente durante 2 horas antes de cocinar rests, place the roasting Pan on the Stovetop over 1 cebolla amarilla cortada en cuartos-high heat. Pour in the 1 taza vino tinto seco como Cabernet Sauvignon and scrape up all the browned bits from the bottom of the pan with a wooden spoon. Let the wine reduce by half, about 3 minutes.

Add the 2 tazas caldo de res and 1 cdta salsa Worcestershire. Bring to a simmer and cook for 8–10 minutes until slightly reduced and flavorful. Strain the au jus through a fine-mesh Colander into a Saucepan, discarding the vegetables.

Stir in the 2 cdas sal kosher until melted. Taste and season with 2 cdas sal kosher and 2 cdas sal kosher as needed. Keep warm over low heat until ready to serve.

To carve the 8 lb asado de prime rib con hueso de 3-4 huesos, calidad choice o prime, traído a temperatura ambiente durante 2 horas antes de cocinar, stand it upright on the Cutting board. Use a long, sharp carving Knife to slice along the bones to separate them from the roast in one piece (or leave them on for presentation). Slice the roast into ¾-inch to 1-inch thick slices against the grain. Serve immediately with the warm au jus on the side for dipping.