Prime Rib Provencal

Yield: Pounds of meat / 8 ounces per person

Ingredients

8 ounces prime rib roast per person, minimum of 3 pounds meat, with or without rib bones

Herbs de Provence

½ clove garlic per pound of prime rib, peeled and cut in thin slices

Steps

1. Use a sharp paring knife to cut slits in the top of the prime rib. Insert slices of garlic into the slits.
2. Sprinkle the outside of the roast with the Herbs de Provence.
3. Place the roast, rib side down, fat side up in a roasting pan that is slightly larger than the roast. This will keep the meat juices from evaporating as the meat cooks.
4. Cover with parchment paper and place the meat in the icebox overnight or up to 24 hours.
5. Preheat oven to 450° F.
6. Roast in the oven, uncovered, for 20 minutes. The amount of remaining roasting time, at 325° F, depends on the number of pounds of meat and the desired center. The meat will continue to cook after it is removed from the oven and rests.
   • Rare (130° F.) center: 14 minutes per pound. As oven reliability varies, check temperature after 12 minutes per pound of time has passed.
   • Medium (145° F.) center: 20 minutes per pound. As oven reliability varies, check temperature after 18 minutes per pound of time has passed.
7.  When the desired temperature is reached, remove roast from the oven and tent with tin foil.  Allow to rest for 15 minutes.
8. Pour juices in the bottom of the roaster into a bowl and place in the icebox. Allow fat to rise to the top and skim it off.  Warm juices in a saucepan on low heat.  Place in a gravy boat for au jus.
9. Plate roast and serve with au jus and horseradish sauce.