Tasty Christmas Prime Rib

Take the prime rib out of the fridge 2 to 3 hours before roasting so it can come to room temperature.​

Spread the sliced onion over the bottom of a roasting pan and pour in 1 cup of the beef broth.

Heat the oven to 450°F (230°C).

Mix the softened butter, garlic, rosemary, thyme, kosher salt, and pepper into a smooth paste.

Pat the roast dry with paper towels, then rub the garlic herb butter all over the top and sides.

Place the roast on top of the onions, bones down and fat side up.

Roast at 450°F (230°C) for 20 minutes to brown the crust.​

Lower the oven to 325°F (160°C) and continue roasting until the center reaches 120°F (49°C) for medium rare, about 13 to 15 minutes per pound, checking with a thermometer.​

Move the roast to a cutting board, tent loosely with foil, and rest 20 to 30 minutes so the juices settle.​

Set the roasting pan over medium heat. Add the remaining 1 cup beef broth and the red wine, scraping up browned bits, and simmer 8 to 10 minutes to reduce slightly.

If you like a thicker jus, stir the cornstarch with 2 tbsp cold water and whisk into the pan, simmering 1 to 2 minutes more until slightly thickened.

Cut the strings, remove the bones, slice the roast into 1/2 to 3/4 inch slices, and serve with the warm jus.