½ c butter, softened
2 T pepper
2 T kosher salt
1 T fresh rosemary
1 T fresh sage
1 T freh thyme
1 T EVOO
1 8-lb, 4-rib prime rib rost, chine bone removed.
Stir together butter, spices, and oil in a bowl. Spread evenly over the roast. Chill, uncovered, 12-24 hours.
Remove from refrigerator, let stand at room temp for 1 hour. Preheat oven to 450. Place roast on a lightly greased rack in a roasting pan, Bake on lowest oven rack 45 minutes. Reduce oven temp to 350, bake another hour and a half or until meat thermometer at thickest portion registers 135-140 degrees. Let stand 30 min, transfer to serving platter and reserve ½ c drippings for gravy.
Gravy:
½ c drippings
1 t onion powder
½ c flour
4-5 c beef broth
1-1/2 T sherry vinegar
¼ t salt
¼ t pepper
Heat drippings in medium saucepan. Add flour and onion powder, stirring constantly until golden brown, about 2 min. Whisk in 4 cups of broth; cook stirring often until mixture comes to a boil and is smooth and thick, about 5 min. Add up to 1 more c broth, ¼ c at a time, to desired consistency.
Stir in vinegar, salt and pepper.