1-Getting started with this garlic prime rib recipe: remove the prime rib from the fridge 2 to 3 hours before cooking to let it reach room temperature for even roasting. Then, preheat your oven to 450°F (230°C) to get that perfect sear.

2-Make the flavorful herb butter: in a bowl, mix together ½ cup softened butter, 6 minced garlic cloves, 1 tablespoon salt, 1 teaspoon finely chopped fresh thyme, 1 teaspoon finely chopped fresh rosemary, and 1 teaspoon black pepper. Pat the 6 pounds of prime rib dry with paper towels and coat it thoroughly with this garlic herb mixture for that signature taste.

3-Roasting the prime rib: Place the prime rib bone-side down and fat side up in an oven-safe pan or roasting tray, adding 1 quartered onion if you’re making the red wine au jus. Roast at 450°F (230°C) for 20 minutes to form a nice crust. Reduce the oven temperature to 325°F (160°C) and continue roasting until the internal temperature hits 120°F (50°C) for medium-rare, which takes about 1 hour and 30 minutes for a 6-pound roast always use a thermometer for accuracy.

4-Rest and slice: Once done, remove the prime rib from the oven and let it rest for 20 to 30 minutes, covering with foil if you like, to keep the juices locked in. Finally, remove the string and bones before slicing into ½-inch thick slices for serving.

5-Prepare the red wine au jus: take the fat-free drippings from the pan up to ¼ cup and mix with 2 cups beef broth and 1½ cups red wine, simmering for about 15 minutes until it reduces by half. If you want it thicker, add 1 tablespoon cornstarch or arrowroot powder slurry and strain before serving over the slices.