Shelly's Recipe

PRIME RIB ROAST

Category: Roasts/Tenderloin - Beef

1 (5-6 lb) prime rib, at room temperature
1/3 cup olive oil
1 tbsp salt and onion powder
4 clove garlic, minced
3 tbsp rosemary leaves
1 tsp pepper
1/2 tsp any combination oregano, dried basil, thyme, marjoram and rubbed savory
2 cups beef broth
1 cup red wine
2 shallots, finely chopped

Preheat oven to 500. Place roast in a shallow roasting pan. Combine olive oil and spices together and rub mixture over roast. Place in oven and reduce heat to 325. Bake 17-20 minutes per pound for a boneless roast or 26-32 minutes per pound for a bone-in roast or until the internal temperature reaches 13 degrees. Remove meat from pan, cover with a foil tent to keep warm. Place pan on stove top and defat juices. Add broth, wine and shallots; simmer over low heat until reduced by half. Serve au jus alongside carved roast. Serves 6-8