Holiday Roast: Prime Rib with Au Jus

Prep Time: 25 hours | Cook Time: 2 hours 30 minutes | Total Time: 27 hours 30 minutes

Feeds 4-5

Ingredients:

• 5.5 Lb. Bone-In Prime Rib Roast

• 8-10 cloves of black garlic

• 2 Sticks of Unsalted Butter

• 1 Knot of Garlic

• 3-4 Tbsp. of Mustache Ride

• Roughly 2 Tbsp. of Salt

• 2-3 Sprigs of Thyme

• ½ Sweet Onion

• 3 Cups of Beef Stock

• 1 Cup of Red Wine (An Inexpensive Cabernet Preferred)

• Roughly 1 tsp of potato starch (Dissolved into 2 Tbsp of Water)

Directions:

• *Note: Times may vary depending on size of prime rib and oven temperature. The important thing is to pull the prime rib when internal temperature reaches 120 degrees fahrenheit. Double or even triple up on all the ingredients for prime ribs 10 lbs and above

• In a roasting pan, place prime rib on a rack, bone side down. Season all sides with salt and Mustache Ride. Place into the fridge and let brine for 24 hours

• The next day, when you have roughly 4-6 hours left on the brine, take the prime rib out of the fridge to let reach room temperature

• In a food processor, mix together the butter and black garlic. Slice the top off of the other garlic knot

• Preheat oven to 250 degrees fahrenheit

• When you’re about ready to place the prime rib in the oven, lather it up with the butter mixture. Be sure to coat evenly around the entire roast

• In the bottom of the pan, add 1 cup of beef stock, ½ onion, 2 sprigs of thyme, and garlic knot

• Place the prime rib in the oven and let cook for 2 ½ hours OR until internal temperature reaches 120 degrees fahrenheit. Our target internal temperature after resting is 130 degrees fahrenheit

• Once you’ve reached the desired temperature, remove from oven, cover with foil, and let rest for 30 minutes. Our target internal temperature after resting is 130 degrees fahrenheit

• Set the oven to broil low

• In a medium pot, create the au jus. Combine the remaining beef stock, red wine, garlic from the roasting pan, onion from the roasting pan, 1 sprig of thyme, potato starch, and whatever is left of the drippings from the roasting pan. Bring to a boil and let simmer until the liquid has reduced by half

• Place the prime rib back into the broiling oven. Let broil until there’s a good crust on the outside without burning the roast. Usually about 5-10 minutes.

• Remove from the oven, let rest for another couple of minutes, carve into that masterpiece and ENJOY!!! Pour the au jus