Start by letting your prime rib come to room temperature for about 2 hours. This step is crucial; it promotes even cooking throughout the meat. While waiting, combine the sliced garlic, thyme, salt, and pepper in a small bowl.

Making incisions in the prime rib will allow the flavors to penetrate better. Using a sharp knife, create slits about 1-inch deep in the roast. Stuff the garlic mixture into those slots.

In a separate bowl, mix the Dijon mustard and Worcestershire sauce together. Rub this mixture generously over the entire roast. Not only does this add flavor, but it also forms a nice crust during cooking.

Preheat your oven to 500°F (260°C). This high temperature is vital to developing that beautiful crust. While the oven heats, prepare a roasting pan with bones facing upward (they will support the roast).

Place the seasoned prime rib in the roasting pan and into the oven. Roast at 500°F for about 20 minutes to get that crust going. After that, reduce the oven temperature to 325°F (163°C). Cook for about 12-15 minutes per pound for medium-rare. Make sure to use a meat thermometer; it should read 120°F (49°C) for rare and about 130°F (54°C) for medium-rare.

Once done, remove the roast from the oven. Tent it loosely with foil and let it rest for at least 20-30 minutes. Resting is key. It allows juices to redistribute throughout the meat.

While the meat rests, take the roasting pan and pour out excess fat, leaving behind the drippings. Place the pan over medium heat. Add red wine and beef broth, scraping the bottom to release all the delicious bits. Let it simmer and reduce until slightly thickened.

When ready to serve, slice the prime rib into thick cuts and serve with the gravy. Don’t forget those enticing sides we talked about earlier!