Roasted Prime Rib

Ingredients:

• 1 piece of prime rib, preferably bone in
• Butter
• Herbes de Provence / Italian seasoning / dried herbs such as oregano, rosemary, thyme
• Coarse sea salt
• Freshly ground black pepper
• For the jus: 1 tablespoon of flour and 2 cups of beef broth

Preparation:

  Bring the meat to room temperature by letting it sit on the counter for at least a couple of hours.

  Preheat the oven to 500F.

  Mix the softened butter with the dried herbs and black pepper. Spread all over the meat and then salt generously.

  Place the meat in a roasting pan or cast-iron skillet, bone side down, fat side up. Roasting time is determined by multiplying the weight in pounds by 5 (round up if necessary). For example, a 6-pound prime rib will roast for 30 minutes (6x5 = 30). You should calculate 1 bone of prime rib per 2 people. The piece of meat pictured is 1 bone, 2.25 lb, roasted for 11.5 minutes.

  When the roasting time is up, turn off the oven and leave the roast inside for 2 hours. Go for a run, or take a nap, or watch a couple of episodes of your favorite show, and definitely enjoy a glass of your favorite cocktail, but most importantly, do not open the oven door. If you have a digital meat thermometer, you want the meat to get to 135F-140F for a perfect pink center.

  Remove the roast from the oven, carve out the bone and slice to your liking. The meat has already rested so you can slice it immediately after taking it out of the oven.

  Save the pan scrapings to make a jus: Remove half the liquid, bring the pan or skillet to the stove and add about a tablespoon of flour, whisk well until flour is cooked and a roux is formed. Then add 2 cups of beef broth and whisk until desired consistency. Serve hot with the sliced prime rib.

  You can serve your prime rib with roasted veggies or mashed potatoes. Disfruten!