Prime Rib Au Jus

• 1 4 rib roast (prepared by the butcher. Be sure and have the butcher weigh the meat before adding the fat cap - don't pay for the fat at the same per pound price as the meat)
• course salt
• salt and pepper
• mirepoix (1 cup (225 ml) each... diced carrots, celery and onion)
• 2 tbsp (30 ml) garlic minced
• 3 cups (700 ml) canned beef broth (low sodium)
• 2 cups (475 ml) dry red wine
• 1 tbsp (15 ml) fresh thyme leaves

1. Have the butcher cut the ribs away from the meat and add a "fat cap".
2. Assemble together as 1 piece.
3. Salt and pepper the meat.
4. Add thick coating of course salt to the fat cap.
5. Roast in a 325 degree (175 C.) oven for 2 1/2 hours.
6. Internal temp should be 115 degrees (45 C.).
7. Check temp every 10 minutes after the 2 hour mark.
8. Temperature will rise faster toward the end.
9. Remove from oven and cover with foil.
10. Let stand for 20 minutes (while preparing the Au Jus)
11. Temp should read 125 degrees (50 C.) (perfectly rare).
12. Reserve drippings if you plan to make Yorkshire pudding.
13. Remove the bones (separate) and place in the pan.
14. Add mirepoix and garlic.
15. Place pan over 2 burners at high heat.
16. Saute until vegetables are browned (approximately 10 minutes).
17. Deglaze the pan with red wine (Be sure and scrape all the brown bits from the bottom of the pan).
18. Add canned beef broth.
19. Strain and add thyme.
20. Taste... salt and pepper if needed.

course salt, salt, mirepoix, garlic, beef broth, red wine, thyme

Taken from online-cookbook.com/goto/cook/rpage/000909 (may not work)