Balsamic-Glazed Prime Rib Roast

Ingredients

• 1 (4–5 lb) bone-in prime rib roast

• 4 cloves garlic, minced

• 3 tbsp olive oil

• 1 tbsp fresh rosemary, finely chopped

• 1 tbsp fresh thyme, chopped

• Salt and freshly ground black pepper, to taste

For the Balsamic Glaze:

• ½ cup balsamic vinegar

• 3 tbsp brown sugar

• 2 tbsp Dijon mustard

• 2 tbsp honey

• 1 tbsp Worcestershire sauce

• 2 tbsp unsalted butter

Instructions

1. Prep the Roast

   • Let the prime rib rest at room temperature for 1–2 hours before roasting.

   • Pat dry with paper towels and rub generously with olive oil, garlic, rosemary, thyme, salt, and pepper.

2. Preheat the Oven

   • Preheat to 450°F (230°C).

   • Place the roast on a rack in a roasting pan, fat side up.

3. Roast

   • Roast for 20 minutes at 450°F to sear and form a crust.

   • Reduce the temperature to 325°F (165°C) and continue roasting for about 1½ to 2 hours, or until the internal temperature reaches:

     • 120°F (49°C) for rare

     • 130°F (54°C) for medium-rare

     • 140°F (60°C) for medium

4. Make the Balsamic Glaze

   • While the roast cooks, combine balsamic vinegar, brown sugar, Dijon mustard, honey, and Worcestershire sauce in a small saucepan.

   • Simmer over medium heat for 6–8 minutes, until thickened and glossy.

   • Whisk in butter and remove from heat.

5. Glaze and Rest

   • During the final 15 minutes of roasting, brush the roast generously with the balsamic glaze.

   • Once done, remove from the oven, tent loosely with foil, and let rest for 20 minutes before slicing.

6. Serve

   • Slice against the grain and drizzle with remaining glaze.

   • Garnish with fresh herbs if desired.