Prep Time: 10 minutes

Cook Time: approx. 2 hrs + 15 minutes resting time

Serving: I like to order the Prime Rib off the bones, but then cradled back on for cooking.    The butcher knows to get you a good roast when you ask for it done this way.    Rule of thumb is 1 Rib for 2 people , so I’m usually cooking a 4-5 rib roast.

A Word From The Cook

This is a New Year’s day tradition when we have the whole family together.   Usually done at Tremblant.

Ingredients

Roast Beef

• 4 lb AAA Prime Rib Roast (see notes for size of roast to order)
• 4-5 grinds salt
• 7-8 grinds of pepper
• 2 Tbsp Olive Oil
• 3 Garlic Cloves crushed
• 1/2 Tbsp dried Thyme
• 1/2 Tbsp dried Oregano
• 1/2 Tbsp dried Rosemary

Au Jus

• 1/4 cup red wine
• 2 cups beef stock

Instructions

Roast Beef

1. Pre-heat oven to 450° F (on Roast – if that is an option)
2. Bring the roast to room temperature.   Remove from packaging and pat dry with paper towels.
3. Drizzle the Olive Oil over the roast and grind the salt and pepper over all sides
4. Place the roast in a shallow roasting pan and place in oven for 15 minutes (to sear in the Juices)
5. While the roast is searing, combine in the crushed garlic and herbs into a thick paste.   Rub this over the roast after the 15 minutes.
6. Reduce oven to 275°F and return roast to oven for approx. 1 1/2 hours.  Internal temperature should be 145°F (medium rare).
7. Remove from Oven, and tent loosely with tin foil for 15 minutes

Au Jus

1. Pour any pan drippings into a glass measuring cup (or gravy separator) and remove any grease that rises to the top.
2. Pour the drippings back into the pan, add the wine and cook over medium heat scraping any browned bits from the bottom of the pan.
3. Pour in the beef stock, and continue to cook until the juices are reduced by about 1/3 to 1/2.
4. Strain if you prefer.