Simple Prime Rib
By Linda Franklin
Just a Pinch
What You Need
10 lb prime rib roast
4 garlic cloves (cut into 4 pieces)
4 tbsp seasoned salt
1 tbsp ground black pepper
2 cups unsalted beef broth
Preheat oven to 500 degrees
Poke garlic pieces into the fat by cutting small slits into the fat with a sharp knife. Spread the cloves out over the whole fatty surface
Meanwhile, mix a rub of the seasoned salt and pepper and rub over the entire surface of the roast. Place rib side down into roasting pan and bake 30 minutes. (The high heat seals the meat and keeps the juces in place).
Lower the oven temperature to 350 degrees and continue to bake for 1-2 hours, depending on desired meat preference when done. A meat thermometer is key. (Rare 125-130 degrees, Medium 135-140 degrees, well done, the meat is never as good)
Set meat on platter as you prepare the au jus
Strain off the fat
Reserve the juice. Pour in broth. Bring to a boil. Keep the broth warm as you slice the roast. Be prepared - the juices will run out.
Serve each slice of roast with a generous spoon of au jus.