Prep the Prime Rib (Both Methods):

1. Make the herb crust: Finely chop 2 sprigs of fresh rosemary. In a small bowl, combine the chopped rosemary, kosher salt, black pepper, minced garlic (5 cloves), softened butter, olive oil, and Dijon mustard. Mix until it forms a paste.
2. Season the roast: Pat the prime rib dry with paper towels to remove moisture. Rub the herb mixture all over the entire prime rib roast, covering all sides generously.
3. Marinate: Cover tightly with plastic wrap and refrigerate overnight (or at least 4 hours). This allows the flavors to penetrate the meat.
4. Bring to room temperature: Remove from refrigerator 1 hour before cooking. Remove plastic wrap and let sit at room temperature.

Method 1: Ninja Cooking System with Auto-iQ

5. Preheat and sear: Preheat the Ninja Cooking System with Auto-iQ on STOVE HIGH for 5 minutes. Sear the prime rib roast on all sides for 2-3 minutes per side until browned all over. Remove roast from slow cooker and set aside.
6. Make the cooking liquid: With the slow cooker still on STOVE HIGH, add beef broth, red wine, smashed garlic cloves (5), butter, and 1 sprig of fresh rosemary to the pot.
7. Roast the prime rib: Place the cooking rack into the slow cooker. Set the prime rib on the rack. Change setting to BAKE/ROAST at 350°F. Cook for approximately 1 hour, or until internal temperature reaches 120-125°F for medium-rare (use a meat thermometer inserted into the thickest part).
8. Rest the meat: Remove prime rib from slow cooker and place on a cutting board. Tent loosely with aluminum foil. DO NOT cut immediately! Let rest for 10-15 minutes. The internal temperature will rise to 130-135°F during resting.
9. Make the au jus/gravy: Remove the rack from the slow cooker. Keep the broth in the cooker and change setting to STOVE HIGH. In a small bowl, whisk together 2 tablespoons flour with ⅓ cup of the hot broth until smooth and lump-free. Slowly whisk the flour mixture into the remaining broth in the cooker. Simmer for 5 minutes, whisking occasionally, until gravy thickens to desired consistency.
10. Carve and serve: Slice the prime rib against the grain into ½ to ¾-inch thick slices. Serve immediately with the au jus/gravy.

Method 2: Traditional Oven Method

5. Preheat oven: Preheat your oven to 450°F.
6. Sear the roast (optional but recommended): Heat 2 tablespoons olive oil in a large oven-safe skillet or roasting pan over high heat on the stovetop. Sear the prime rib on all sides for 2-3 minutes per side until browned. If you don’t have an oven-safe pan, transfer the seared roast to a roasting pan.
7. Start roasting: Place the prime rib on a roasting rack in the pan (fat side up if there’s a fat cap). Roast at 450°F for 15 minutes to develop a crust.
8. Lower temperature and continue cooking: Reduce oven temperature to 325°F. Continue roasting for approximately 15-20 minutes per pound, or until a meat thermometer inserted into the thickest part (not touching bone) reads 120-125°F for medium-rare.
   • 3 lb roast: approximately 45-60 minutes total after reducing temp
   • Use a meat thermometer for accuracy!
9. Rest the meat: Remove prime rib from oven and transfer to a cutting board. Tent loosely with aluminum foil. DO NOT cut immediately! Let rest for 15-20 minutes. The internal temperature will rise to 130-135°F during resting.
10. Make the au jus/gravy: While the roast rests, place the roasting pan on the stovetop over medium-high heat (or transfer drippings to a saucepan). Add beef broth, red wine, smashed garlic cloves (5), butter, and 1 sprig of fresh rosemary. Bring to a simmer. In a small bowl, whisk together 2 tablespoons flour with ⅓ cup of the hot liquid until smooth and lump-free. Slowly whisk the flour mixture into the pan. Simmer for 5-8 minutes, whisking occasionally, until thickened to gravy consistency. Strain if desired.
11. Carve and serve: Slice the prime rib against the grain into ½ to ¾-inch thick slices. Serve immediately with the au jus/gravy.