Remove the 8 lb prime rib roast, 烤 (3-4根骨头、精选或优质等级、烹饪前在室温下放置2小时) from the Refrigerator 2 hours before 2 cups beef stock 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 yellow onion, 四等分, chopped 2 stalks of celery, 大致切碎, and chopped 2 carrots, 大致切碎 in the bottom of a large roasting Pan. These will act as a natural roasting rack and flavor the drippings.

In a 1 yellow onion, 四等分 Mixing bowl, combine the 8 cloves of garlic, 切碎, 3 tbsp rosemary, 细切、新鲜, 2 tbsp thyme, 细切、新鲜, 3 tbsp olive oil, 1 tbsp dijon mustard, 2 tbsp salt, and 2 tbsp salt. Stir well into a thick paste.

Pat the 8 lb prime rib roast, 烤 (3-4根骨头、精选或优质等级、烹饪前在室温下放置2小时) completely 1 cup red wine, 干 (例如赤霞珠或梅洛) with paper towels. Place it 2 cups beef stock-side down in the roasting Pan on top of the vegetables. Rub the herb-8 cloves of garlic, 切碎 paste all over the top and sides of the roast, pressing it in firmly to adhere.

8 lb prime rib roast, 烤 (3-4根骨头、精选或优质等级、烹饪前在室温下放置2小时) 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 prime rib roast, 烤 (3-4根骨头、精选或优质等级、烹饪前在室温下放置2小时) (not touching 2 cups beef stock) reads your target temperature: 120°F for rare, 125–130°F for 1 yellow onion, 四等分-rare (recommended), or 135°F for 2 carrots, 大致切碎. For an 8 lb roast, this typically takes 1.5 to 2 hours at 325°F.

Transfer the 8 lb prime rib roast, 烤 (3-4根骨头、精选或优质等级、烹饪前在室温下放置2小时) 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 prime rib roast, 烤 (3-4根骨头、精选或优质等级、烹饪前在室温下放置2小时) rests, place the roasting Pan on the Stovetop over 1 yellow onion, 四等分-high heat. Pour in the 1 cup red wine, 干 (例如赤霞珠或梅洛) 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 cups beef stock and 1 tsp worcestershire sauce. 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 tbsp salt until melted. Taste and season with 2 tbsp salt and 2 tbsp salt as needed. Keep warm over low heat until ready to serve.

To carve the 8 lb prime rib roast, 烤 (3-4根骨头、精选或优质等级、烹饪前在室温下放置2小时), 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.