tender herb crusted prime rib with red wine sauce for christmas dinner

Prep & Salt: Pat roast dry. Season with 3 Tbsp kosher salt. Refrigerate uncovered on rack 24 hours.

Make Paste: Combine oil, mustard, rosemary, thyme, garlic, pepper. Let stand 10 min.

Slather: Coat roast with herb paste. Insert probe; set alarm for 118 °F rare or 122 °F medium-rare.

Roast: Place bone-side down in pan. Roast at 200 °F ~5 hours until probe beeps.

Rest & Crank: Tent loosely; rest 30 min. Increase oven to 500 °F.

Sear: Return roast 8–10 min until crust is deep brown. Rest 15 min.

Sauce: Deglaze pan with wine, reduce by half. Add stock, simmer 10 min. Swirl in butter. Strain if desired.

Carve: Cut strings, remove bones, slice across grain. Serve with warm sauce.