The Perfect Prime Rib Roast
- 1 10-12 pound prime rib roast
- 1 teaspoon dry mustard
- 2 tablespoons california style garlic powder
- 1 teaspoon dried thyme
- Freshly ground black pepper
- 4-5 minced fresh garlic cloves
- 1-2 plum tomatoes
- 1 small onion quartered
- 1 can beef stock
Instructions:Take your prime rib roast out of the fridge 2 hours before cooking and let it sit and dry on the counter. It must come up to room temperature before cooking to ensure it will cook evenly.
When the oven comes up to temperature, remove the foil tent and place the roast back in the oven. Cook until browned and crisp on the outside, about 8-10 minutes. Remove from the oven, carve and serve immediately.
To make the Au Jus take the pan drippings, add 1/4 cup of red wine, a box of beef stock and some sauteed mushrooms. Season to taste and serve on top of the carved prime rib.
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