Prime Rib with Au Jus
Prep Time: 1 hour total
Cook Time: 2 1/2 hours
Other Time: 20 minutes

1 8-10LB boneless prime rib roast

Dry Rub-
1 TBSP onion salt
1 TBSP paprika
1/2 TBSP cracked black pepper
1/2 TBSP dried thyme
4 tsp minced garlic
2 TBSP olive oil(EVOO)

PREHEAT OVEN TO 500 DEGREES. PLACE RACK ON LOWEST SETTING IN OVEN

Combine all dry ingredients well and set aside. Place prime rib in roasting pan fat side up and score with a knife in a diamond pattern about 1/8 inch in depth. Rub minced garlic all over the top of the roast and let it settle into the cuts. Rub EVOO over the entire top of roast, and cover with the dry rub mixture. Set roast aside and let it come to room temperature at least 30 minutes, and no longer than 1 hour.

Place prime rib in oven uncovered at 500 degrees for 20 minutes. After that time reduce heat to 325 and allow to cook another 60-70 minutes. For a medium-rare roast allow 15-17 minutes per pound.

To make sure you are getting the correct temperature on your roast you should start checking the internal temperature after 2 hours of total cooking time, by inserting a meat thermometer into the thickest part of the roast. Once your roast has reached the desired internal temperature remove from the oven and let it rest for 20 minutes, covered with aluminum foil, before carving. The roast will continue to cook while resting. This is the time to make your Au Jus, following the recipe below.

Au Jus- 
2 TBSP meat drippings
2 TBSP flour
2 1/2 Cans beef broth
Salt and Pepper to taste

Place the pan you cooked the roast in on the stove over medium-high heat, removing all but 2 TBSP of meat drippings from the pan. Add flour and cook for 5 minutes until it forms a nice roux (almost like a paste).

Pour beef broth into pan and with a whisk combine with roux, until it is smooth, making sure to include the cooked off beef bits from the roasting pan.

Turn heat to high, cooking for 10 minutes until sauce reduces and thickens slightly. Strain, season to taste and serve on the side of prime rib. Wine Pairings: Chardonnay, Sauvignon Blanc, Merlot, Cabernet Sauvignon, Zinfandel or Shiraz. Beer Pairings: Ales, IPA, or Porter.