Ingredients

The following ingredients have 4 Servings
  • 7 lbs Prime Rib
  • 5 cloves crushed fresh garlic
  • Kosher salt (quantity dependent upon size of prime rib)
  • Fresh ground pepper corn
  • 3-4 celery stalks for bed of roaster (optional)

Instruction

  • Apply non-stick treatment to bottom or roaster
  • Lay celery on bottom of roaster
  • Rub fresh garlic throughout surface of the roast.
  • Apply a generous amount of kosher salt to outside of the meat, covering all sides.
  • Next, evenly distribute fresh ground peppercorn.
  • Place meat in roaster or baking dish, bone side down, if bone-in.
  • Allow prime rib to set out at room temperature 2-3 hours prior to placing in oven
  • Preheat oven to 400 degrees F.
  • Place (room temperature) roast in oven for 20 minutes, uncovered.
  • After 20 minutes, reduce heat to 300 degrees F.
  • Roast until internal temperature of meat is 120 to 125 degrees F.
  • Remove from oven, loosely tent with foil and allow to rest 30 minutes on counter top. This allows for "carry-over" cooking where the rib will continue to cook after removal from oven.
  • While carry-over cooking is occurring, into medium size saute pan, drain all the juice from the roaster except for two tablespoons.
  • Over medium low heat, warm the juice and stir in 1 tablespoon flour. Salt and pepper to taste and stir. The au jus will be thin and should remain so as it is not gravy but rather a supplementary condiment to provide flavor, juice, and warmth.