Resting the Meat:
Once the prime rib reaches the desired internal temperature, remove it from the oven.
Transfer the roast to a cutting board and tent it loosely with aluminum foil. Let it rest for at least 20 minutes. This allows the juices to redistribute throughout the meat, resulting in a juicier roast.
Making the Au Jus or Gravy:
While the prime rib is resting, place the roasting pan with the vegetables and drippings on the stove over medium heat.
Add the beef broth and red wine (if using) to the pan, scraping up any browned bits from the bottom.
Strain the liquid into a saucepan, discarding the solids, and bring it to a simmer. Let it reduce until slightly thickened. Season with salt and pepper to taste.
Carving and Serving:
After the prime rib has rested, remove the bones by cutting along the contour of the meat. Then, slice the meat into desired thickness.
Serve the prime rib slices with the au jus or gravy and horseradish sauce on the side.
Tips:

For added flavor, you can insert slivers of garlic into small incisions made throughout the roast before seasoning.
If you prefer a crustier exterior, you can increase the initial roasting temperature to 500°F (260°C) for the first 20 minutes, then reduce to 325°F (163°C) for the remainder of the cooking time.
Use a meat thermometer to ensure the perfect doneness. Remember that the internal temperature of the meat will continue to rise by about 5°F (3°C) while resting.
For a festive touch, garnish the serving platter with fresh rosemary sprigs and cranberries.Resting the Meat:
Once the prime rib reaches the desired internal temperature, remove it from the oven.
Transfer the roast to a cutting board and tent it loosely with aluminum foil. Let it rest for at least 20 minutes. This allows the juices to redistribute throughout the meat, resulting in a juicier roast.
Making the Au Jus or Gravy:
While the prime rib is resting, place the roasting pan with the vegetables and drippings on the stove over medium heat.
Add the beef broth and red wine (if using) to the pan, scraping up any browned bits from the bottom.
Strain the liquid into a saucepan, discarding the solids, and bring it to a simmer. Let it reduce until slightly thickened. Season with salt and pepper to taste.
Carving and Serving:
After the prime rib has rested, remove the bones by cutting along the contour of the meat. Then, slice the meat into desired thickness.
Serve the prime rib slices with the au jus or gravy and horseradish sauce on the side.
Tips:

For added flavor, you can insert slivers of garlic into small incisions made throughout the roast before seasoning.
If you prefer a crustier exterior, you can increase the initial roasting temperature to 500°F (260°C) for the first 20 minutes, then reduce to 325°F (163°C) for the remainder of the cooking time.
Use a meat thermometer to ensure the perfect doneness. Remember that the internal temperature of the meat will continue to rise by about 5°F (3°C) while resting.
For a festive touch, garnish the serving platter with fresh rosemary sprigs and cranberries.

Resting the Meat:
Once the prime rib reaches the desired internal temperature, remove it from the oven.
Transfer the roast to a cutting board and tent it loosely with aluminum foil. Let it rest for at least 20 minutes. This allows the juices to redistribute throughout the meat, resulting in a juicier roast.
Making the Au Jus or Gravy:
While the prime rib is resting, place the roasting pan with the vegetables and drippings on the stove over medium heat.
Add the beef broth and red wine (if using) to the pan, scraping up any browned bits from the bottom.
Strain the liquid into a saucepan, discarding the solids, and bring it to a simmer. Let it reduce until slightly thickened. Season with salt and pepper to taste.
Carving and Serving:
After the prime rib has rested, remove the bones by cutting along the contour of the meat. Then, slice the meat into desired thickness.
Serve the prime rib slices with the au jus or gravy and horseradish sauce on the side.
Tips:

For added flavor, you can insert slivers of garlic into small incisions made throughout the roast before seasoning.
If you prefer a crustier exterior, you can increase the initial roasting temperature to 500°F (260°C) for the first 20 minutes, then reduce to 325°F (163°C) for the remainder of the cooking time.
Use a meat thermometer to ensure the perfect doneness. Remember that the internal temperature of the meat will continue to rise by about 5°F (3°C) while resting.
For a festive touch, garnish the serving platter with fresh rosemary sprigs and cranberries.Resting the Meat:
Once the prime rib reaches the desired internal temperature, remove it from the oven.
Transfer the roast to a cutting board and tent it loosely with aluminum foil. Let it rest for at least 20 minutes. This allows the juices to redistribute throughout the meat, resulting in a juicier roast.
Making the Au Jus or Gravy:
While the prime rib is resting, place the roasting pan with the vegetables and drippings on the stove over medium heat.
Add the beef broth and red wine (if using) to the pan, scraping up any browned bits from the bottom.
Strain the liquid into a saucepan, discarding the solids, and bring it to a simmer. Let it reduce until slightly thickened. Season with salt and pepper to taste.
Carving and Serving:
After the prime rib has rested, remove the bones by cutting along the contour of the meat. Then, slice the meat into desired thickness.
Serve the prime rib slices with the au jus or gravy and horseradish sauce on the side.
Tips:

For added flavor, you can insert slivers of garlic into small incisions made throughout the roast before seasoning.
If you prefer a crustier exterior, you can increase the initial roasting temperature to 500°F (260°C) for the first 20 minutes, then reduce to 325°F (163°C) for the remainder of the cooking time.
Use a meat thermometer to ensure the perfect doneness. Remember that the internal temperature of the meat will continue to rise by about 5°F (3°C) while resting.
For a festive touch, garnish the serving platter with fresh rosemary sprigs and cranberries.

Resting the Meat:
Once the prime rib reaches the desired internal temperature, remove it from the oven.
Transfer the roast to a cutting board and tent it loosely with aluminum foil. Let it rest for at least 20 minutes. This allows the juices to redistribute throughout the meat, resulting in a juicier roast.
Making the Au Jus or Gravy:
While the prime rib is resting, place the roasting pan with the vegetables and drippings on the stove over medium heat.
Add the beef broth and red wine (if using) to the pan, scraping up any browned bits from the bottom.
Strain the liquid into a saucepan, discarding the solids, and bring it to a simmer. Let it reduce until slightly thickened. Season with salt and pepper to taste.
Carving and Serving:
After the prime rib has rested, remove the bones by cutting along the contour of the meat. Then, slice the meat into desired thickness.
Serve the prime rib slices with the au jus or gravy and horseradish sauce on the side.
Tips:

For added flavor, you can insert slivers of garlic into small incisions made throughout the roast before seasoning.
If you prefer a crustier exterior, you can increase the initial roasting temperature to 500°F (260°C) for the first 20 minutes, then reduce to 325°F (163°C) for the remainder of the cooking time.
Use a meat thermometer to ensure the perfect doneness. Remember that the internal temperature of the meat will continue to rise by about 5°F (3°C) while resting.
For a festive touch, garnish the serving platter with fresh rosemary sprigs and cranberries.Resting the Meat:
Once the prime rib reaches the desired internal temperature, remove it from the oven.
Transfer the roast to a cutting board and tent it loosely with aluminum foil. Let it rest for at least 20 minutes. This allows the juices to redistribute throughout the meat, resulting in a juicier roast.
Making the Au Jus or Gravy:
While the prime rib is resting, place the roasting pan with the vegetables and drippings on the stove over medium heat.
Add the beef broth and red wine (if using) to the pan, scraping up any browned bits from the bottom.
Strain the liquid into a saucepan, discarding the solids, and bring it to a simmer. Let it reduce until slightly thickened. Season with salt and pepper to taste.
Carving and Serving:
After the prime rib has rested, remove the bones by cutting along the contour of the meat. Then, slice the meat into desired thickness.
Serve the prime rib slices with the au jus or gravy and horseradish sauce on the side.
Tips:

For added flavor, you can insert slivers of garlic into small incisions made throughout the roast before seasoning.
If you prefer a crustier exterior, you can increase the initial roasting temperature to 500°F (260°C) for the first 20 minutes, then reduce to 325°F (163°C) for the remainder of the cooking time.
Use a meat thermometer to ensure the perfect doneness. Remember that the internal temperature of the meat will continue to rise by about 5°F (3°C) while resting.
For a festive touch, garnish the serving platter with fresh rosemary sprigs and cranberries.