Prime Rib (Foolproof ) With Au Jus Gravy

• 5 lbs standing rib roast
• 4 garlic cloves, minced
• salt
• pepper
• thyme leaves
• basil leaves
• marjoram leaves
• Worcestershire sauce
• GRAVY
• sliced fresh washed mushroom
• 3 cups water
• 3 beef bouillon cubes
• 1 1/2 cups cold water
• 1 1/4 teaspoons basil
• 1 1/4 teaspoons thyme
• 1 1/4 teaspoons marjoram
• 1 tablespoon cornstarch, mixed in
• 1 cup water

1. Have butcher cut ribs away from roast.
2. Season entire ROOM TEMPERATURE roast and between roast and ribs with heavy garlic, salt, pepper, marjoram, thyme and basil. Drizzle with Worcestershire.
3. START IN EARLY AM (6 OR 7).
4. Let rib roast stand for at least 2 hours until room temperature.
5. Place meat in iron skillet, fat side up.
6. Place in cold oven; turn on to 350u0b0 for one hour.
7. Turn off oven.
8. DO NOT PEEK OR OPEN OVEN AT ALL!
9. For rare meat, turn oven back on at 350u0b0 1 hour before you want to serve for 20 minutes, leave in oven for remaining time.
10. Med Rare- 1 hour before serving turn on for 30 minutes, leave in oven for 30 minutes Well- 1 hour before serving turn on for 40 minutes, leave in oven for 20 minutes Gravy: Remove meat from skillet.
11. Put all gravy ingredients into skillet except cornstarch and water.
12. Scrape bottom of skillet to remove bits from pan.
13. When mushrooms are done, add cornstarch mixture 1/4 cup at a time and allow to thicken to desired consistency.

roast, garlic, salt, pepper, thyme, basil, marjoram leaves, worcestershire sauce, gravy, fresh washed mushroom, water, cold water, basil, thyme, marjoram, cornstarch, water

Taken from www.food.com/recipe/prime-rib-foolproof-with-au-jus-gravy-50253 (may not work)