1 each Beef Prime Rib, bone-in, 9 – 9 1/2 lbs. 1 tbsp. Salt 2 tsp. Black pepper 2 tsp. Granulated garlic 1 tbsp. Rosemary For the Au Jus: 2 1/2 cups Beef stock Beef drippings from roasted Prime Rib, defatted 1 each Bay leaf 2-3 dashes Worcestershire Sauce Salt to season Fresh ground black pepper to season Optional (to thicken): Corn starch "slurry" (2 tsp. cornstarch mixed with 1 1/2 tsp. water)
Method Preheat oven to 375 degrees F. Combine salt, pepper and granulated garlic, mix well. Season entire Prime Rib with seasoning mixture. Season all sides with rosemary. Place seasoned Prime Rib bone side down in a large roasting pan. Place Prime Rib in oven and roast to an internal temperature of 115 degrees F (approximately 1 hour and 45 minutes) Remove and allow Prime Rib to rest at room temperature for 15 – 20 minutes. Prepare Au Jus by combining beef stock, bay leaf, Worcestershire Sauce and beef drippings in saucepan. Bring to a boil. Reduce heat and simmer for 10-15 minutes over low heat. Season with salt and pepper. (For a slightly thickened Jus, add 2 tsp. cornstarch mixed with 1 1/2 tsp. water to simmering mixture). Strain Au Jus and reserve keeping warm. For service carve Prime Rib slices alternating a bone-in cut with a boneless cut. Serve with Au Jus. Makes 6 Servings
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