Prime Rib
So you think that you need to go to a fancy restaurant to get a good cut of Prime Rib. Well you thought wrong! You can make a Prime Rib Roast at home that is better than most restaurants. You won't believe how easy this is.

First you need to size your roast. A good rule of thumb is about 1-1/2 inch per person. This will allow for shrinkage and at least one un-invited guest.

Start by sealing your roast with my Steak Prep Oil and age for 24-48 hours.

Preheat oven to 450 degrees

Place roast on your oven broiler pan. (you know, the one that came with your oven and you never use) or you can use any roasting pan with a wire rack. Next coat with a lot of salt and blacken the top of the roast with course ground pepper. Insert a meat thermometer so the tip is in the middle of the roast.
The same rule applies to this roast as with steaks. Sear at a high heat and lower temperature to finish cooking.
Place roast in your preheated 450 deg. oven and sear for about 15 to 20 minutes. Lower oven temperature to 325 degrees for the remainder of cooking time. (open oven door for a few seconds to allow excess heat to escape) cook to desired doneness. about 140 deg. for rare, 160 deg. for medium. if you plan on cooking it well done please don't! You can always take the end cut or microwave your cut a minute or two. Remember your roast will continue to cook after you take it out of the oven. The internal temperature will rise about 10 degrees depending on the size of the roast.
Remove roast from oven and let rest for about 15 minutes before carving. Cut steaks about 1 inch thick and pour a half cup of hot aujus over steak. Serve immediately... ENJOY!

AuJus
While your roast is cooking, cut into large pieces, 1 onion, 1 rib of celery, and 1 carrot (or use several baby carrots) Add to sauce pan with two 15 ounce cans of beef broth. Bring to a rolling boil and cook until carrots are tender. Salt & pepper to taste.