Charlottes Prime Rib

• 1 (5-pound) rib roast, bone-in
• 2 garlic cloves, quartered
• 2 (10 1/2-ounce) cans beef consomme
• 2 tablespoons Lawrys seasoned salt
• Freshly ground black pepper
• 2 (14 1/2-ounce) cans chopped tomatoes
• 2 medium onions, quartered
• 2 celery ribs, roughly chopped
• 2 bay leaves
• 2 tablespoons Worcestershire sauce

1. Preheat the oven to 375F.
2. Make 8 slits in top of the roast and stuff each with a garlic piece.
3. Place the roast in a roasting pan and cover with the consomme, seasoned salt, pepper, tomatoes, onions, celery, and bay leaves.
4. Cover with foil and bake for about 1 hour.
5. Remove roast from pan, let rest 10 minutes, then wrap tightly with plastic wrap and place in refrigerator overnight.
6. Place the pan juices in a covered container and refrigerate overnight.
7. The next day, remove the container of pan juice from the refrigerator, skim the grease from the top of the juice, strain out the vegetables, and add the Worcestershire sauce.
8. Unwrap the meat and put the roast and juices into a 9 x 13-inch casserole dish and roast the meat again for 30 minutes or until the internal temperature reaches 130F (medium-rare).

rib roast, garlic, beef consomme, lawrys seasoned salt, freshly ground black pepper, tomatoes, onions, celery, bay leaves, worcestershire sauce

Taken from www.epicurious.com/recipes/food/views/charlotte-s-prime-rib-378251 (may not work)