For roast

1 (7- to 8-pound) prime rib roast (sometimes called standing rib roast; 3 or 4 ribs

1 ½ tablespoons whole black peppercorns

1 tablespoon whole coriander

1½ tablespoons kosher salt

5 garlic cloves, peeled and finely minced

1 teaspoon chopped fresh thyme

1 teaspoon chopped fresh rosemary

1 tablespoon olive oil

For jus

2 cups beef broth

1 small fresh rosemary sprig

1 small fresh thyme sprig

1 garlic clove, peeled and smashed

½ tablespoon cornstarch mixed with 2 tablespoons water

Trim all but a thin layer of fat from roast. Grind peppercorns and coriander with salt to a powder in an electric coffee/spice grinder. Place the garlic, thyme, and rosemary in a bowl and add the peppercorn mixture. Stir in oil and combine to form a paste. Rub paste all over roast.

Transfer roast to a rack set in a small flameproof roasting pan. Marinate, covered and chilled, at least 8 hours.

When ready to roast, remove prime rib from the refrigerator for 30 minutes up to an hour, allowing it to get close to room temperature.

Preheat the oven to 450 degrees. Place roast in the oven for 20 minutes, then reduce the heat to 350 degrees and continue cooking for 1½ to 1¾ hours, or until an internal temperature with a thermometer reaches 110 to 115 degrees for rare to medium-rare.

While roast is in the oven combine the broth, rosemary and thyme sprigs, and smashed garlic in a saucepan. Bring to a boil and reduce the liquid in the pan by half. Remove the herbs and garlic from the pan and reduce the heat to low. Whisk in as much of the cornstarch mixture as needed to achieve the desired consistency.

When the roast is done, remove from the oven. Allow to rest 15 minutes before carving. Serve slices drizzled with jus, and provide more jus in a gravy boat at the table.