Prime Rib

If you love prime rib, this is for you!!!!

Preheat oven to 325 degrees place the roast , rib side down , in a large roasting pan.

In a small bowl mash together garlic , rosemary , thyme , salt , pepper and oil to make a paste.

Smear the paste generously over the entire roast.

Scatter the vegetables around the meat and drizzle with oil.

Roast for about 1 1 / 2-2 hours or approximately 20 minutes per pound for medium-rare.

Check the internal temperature of the roast in several places with an instant-read thermometer , it should register 120-125 degrees for medium rare.

Remove the beef to a carving board and allow to rest for 20 minutes to let the juices settle.

Remove the vegetables and set aside.

Pour the pan juices into a fat separator so you can use the broth for the au jus and save the fat for yorkshire pudding.

Place the roasting pan over medium-high heat.

Add the cabernet and scrape up the brown bits in the bottom of the pan.

Add sugar , water / beef drippings , reserved vegetables and parsley season with salt .

prime rib roast, garlic, rosemary, thyme, salt and pepper, oil, carrots, potatoes, onion, cabernet sauvignon wine, sugar, water, parsley