You will need:
1 (10 pound) bone-in standing rib roast
2 tablespoons kosher salt
½ cup butter, softened
3 tsps rosemary
2 tsps thyme
ground black pepper to taste
Directions
1. Season roast generously with kosher salt. Refrigerate 8 hours to overnight.
2. Remove roast from the refrigerator and allow to come to room temperature, about 3 hours.
3. Preheat the oven to 200 degrees F .
4. Mix butter, rosemary, thyme, and black pepper together in a small bowl; spread butter mixture over roast. Place roast on a rack in a large roasting pan.
5. Bake roast in the preheated oven until internal temperature reaches 120 degrees F for medium-rare, about 3 1/2 hours. ( 45 minutes per pound) Remove from the oven and tent with aluminum foil; allow to rest, about 20 minutes.
6. Meanwhile, increase the oven temperature to 500 degrees F.
7. Once the oven has come up to temperature, uncover rested roast and return it to the oven. Bake until well-browned, 6 to 10 minutes. Slice and serve.
For the au jus sauce you will need:
2 cups water
3 T powdered beef base (or drippings from the roast)
1/8 cup chopped celery
1/3 cup chopped white onion
1/2 t dried thyme
1 t ground black pepper
1/2 t salt
Combine water, beef base, celery, onion, thyme, pepper, and salt in a sauce pan over medium heat.
Stir until it comes to a boil and reduce heat to medium low. Simmer for 15 minutes, stirring to prevent burning to the bottom of the pan.
Pour contents through a strainer to remove celery and onions. Serve over prime rib or leave in a bowl for dipping.
Enjoy!
Reheat:
If frozen thaw in fridge overnight.
Heat at 250 degrees
Place meat on metal plate.
Pour Au Jus over meat
Insert heat probe.
Cover with aluminum foil.
Heat to 130 degrees. (About 30 minutes)
