1 – 2 teaspoons salt
1 teaspoon ground black pepper
2 cups beef stock
½ cup dry red wine
1 tablespoon butter
Before roasting, remove prime rib from refrigerator and allow roast to sit for at least one hour, preferably for two hours at room temperature.
Preheat oven to 325 degrees.
Sprinkle salt and pepper evenly over top of prime rib. Place in a stove top/oven safe pan. Place in oven and roast for 15 minutes per pound or until an instant read thermometer reads 120 degrees.
Remove from oven and place roast on a carving board (or plate) and cover with aluminum foil. Allow to rest 20 – 30 minutes.
To make Au Jus: Place the roasting pan on medium heat on the range top, add red wine and scrap bits off bottom of pan. Bring to a simmer and allow wine to reduce by half. Add beef stock and heat to a simmer. Simmer for 10 minutes, whisk in butter. Serve au jus with prime rib.
A prime rib with bones is called a standing rib roast. Have the butcher cut the bones off and retie them to the prime rib. Before serving, cut off the strings, remove the bones and slice the prime rib. Cut the bones apart, either serve with the meal, or save to make stock.
If dry aging the roast, unwrap roast and sit on a rack over a pan in the refrigerator for at least 3 days with a paper towel placed over the roast.
When deciding on how much prime rib to buy, allow ½ to ¾ pounds per person, add ¼ pound more per person if buying a standing rib roast.
A good prime rib will have lots of flavor, but, feel free to use a good prime rib seasoning, such as the one from Main Street Meat Company.