- Preheat the oven to 200 degrees. Combine all of the spices for the prime rib and rub evenly across onto the meat. Place the prime rib onto a roasting rack inside of a roasting pan and place in the oven for approximately 2.5-3 hours, until the internal temperature of the prime rib is 120 degrees for medium rare, or 130 for medium rare. Remove from the oven, cover with foil and allow to rest for approximately 30 minutes.
- Add beef stock to a pan along with the sprigs of rosemary and thyme, and heat over medium heat until it begins to simmer. Once it starts simmering, reduce the heat to low. Add the pan drippings into a separate saucepan over medium to low heat (note: if you don't have enough pan drippings, you can substitute with butter or bacon fat). Then add the flour and stir together until combined into a paste. Once the paste begins to thicken, start adding the stock, 1/4-1/2 cup at a time, and whisk together. As it thickens, add more stock until you have a nice thick jus. Season with salt and savory to taste. To keep warm, keep over very low heat.
- Remove the foil from the prime rib. Heat a skillet to high heat. Once heated up, add a nub of butter and sear the prime rib on all sides until it has a nice, deep golden crust. Remove from heat and rest for approximately 10 minutes until the internal temperature has reached at least 145 degrees.
- Slice the prime rib to desired thickness and serve with the au jus!
From 1855 Creator Sarah Faherty