Garlic Herb Prime Rib with Au Jus

Bahan-bahan (6 porsi)

• 1 bone-in standing rib roast (6–8 pounds), ribs removed and tied to the roast
• 2 tablespoons kosher salt
• ½ cup unsalted butter, softened
• 2 tablespoons finely-chopped fresh rosemary
• 1 tablespoon finely-chopped fresh thyme
• 3 large cloves garlic, very finely minced
• 2 teaspoons Dijon mustard
• 2 teaspoons freshly-ground coarse black pepper
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika
• 1 cup beef stock or water
• 1 medium yellow onion, peeled and quartered
• 1 medium carrot, roughly chopped
• 1 rib celery, roughly chopped
• 3 –4 large garlic cloves, lightly smashed
• ¾ cup dry red wine (such as Cabernet Sauvignon or Chianti)
• 3 cups beef stock
• 1 sprig fresh thyme or 1 small sprig rosemary
• 1 bay leaf
• fine sea salt and freshly ground black pepper, to taste
• 1 tablespoon cornstarch
• 1 tablespoon cold water