Prime Rib

from The Gastronomic Goat

Prime rib roast of desired size
Sea salt
Freshly cracked pepper
Herb rub of choice
2 carrots
1 large onion

Note: Each rib in the roast means 2 servings.

A couple hours before roasting, remove the roast from the fridge and allow it to come to room temperature. Rub the meat all over with herbs (e.g. rosemary, thyme, sage, basil, oregano). You can use fresh if you'd like, but dried work fine for this recipe. Just before cooking, season with salt & pepper.

Preheat oven to 450F. Scrub your carrots and remove the ends, no need to peel. Cut them into a couple large pieces. Trim & peel the onion and cut into quarters. Scatter the carrot & onion pieces in the bottom of a roasting pan, and lay the roast, rib side down, on top of them.

Place the roast in the oven and roast at 450F for 15 minutes. Without opening the oven door, turn the oven down to 250F, and continue to roast for 20-25 minutes per pound, until the roast reaches an internal temperature of 130F for medium rare. If you like your meat done a little more, roast to 140F for medium.

When the roast is done, cover it with aluminum foil and a kitchen towel to allow it to rest. It's important to allow the roast to rest for at least 20-30 minutes before carving.

For jus/gravy, move the roast to a board for carving. Remove the carrot & onion pieces from the pan, and heat the drippings over medium heat. Deglaze the pan with a splash of red wine and, if necessary, supplement the drippings with beef stock. For a thick gravy, bring to a simmer and thicken with a couple tablespoons of cornstarch dissolved in a bit of cold water. However, this roast rarely releases enough drippings to make a jus or gravy without supplementation. This is not a bad thing, it just means all those delicious meaty juices are still inside your roast!