Okay, my Prime Rib recipe.
You need:
1 Prime Rib roast (1 rib per two people but, no smaller than three ribs - it won't cook right if it's too small) *ideas for leftovers later in this post*
1 stick of butter and, it has to be real dairy butter, not margarine.
1 tsp of Kosher or flake salt per rib.
1/2 tsp black pepper per rib.
1/2 tsp minced or crushed garlic per rib.
2 cups water
Pan large enough to cook the roast in and, leave at least 1 inch od space on all sided of the roast.
Meat thermometer.
Preheat oven to 400 F
Mix 2 tsp salt, 1 tsp pepper and, 1 tsp garlic with all of the butter. Place the roast in the pan and rub half of the butter on each end of the roast so that only half of each end rib is coated in butter.
Mix the rest of the salt, pepper and garlic and rub that evenly over the rest of the roast.
Put the water into the bottom of the pan, be careful not to rinse the seasoning off the roast.
Bake the roast in the 400 F oven, checking the temperature in the center of the roast (yes the very center in all directions) after 30 mins, then every ten minutes after that. When the thermometer reads 137 to 139 F, take the roast out of the oven and remove it from the pan.
For the Au Jus you need:
2 cups water
2 tsp Beef Base (Better than Bouillon is one brand)
2 TBS Worcestershire sauce
1 TBS Corn Starch
Put all of this in the roasting pan, scrape the brown bits off the bottom of the pan and, make sure the corn starch is mixed in well. Pour all of it into a sauce pan and bring to a low boil stirring constantly. Put the Au Jus in a serving dish.
Now you can carve (slice) the roast. Carefully cut it off the bones first, then slice into serving size pieces. The ends will be medium to medium rare and, the center will be rare so, each guest can have what they like. If someone does want it more done than that, you can quickly sear one slice in a non stick skillet to accommodate them.
For leftovers, all you need are good rolls. Slice the leftover meat thin, warm the Au Jus and put the slice meat in it to warm the meat, pile the meat in the rolls to make sandwiches, then dip them in the Au Jus - perfect French Dip Sandwiches.
Okay I know, that is a costly piece of meat but, such a lovely treat and, really not that difficult to cook properly. You just have to be precise about following the recipe and, we're good at that.
Trust yourself, you won't waste the money that prime rib costs - it will be perfect.
*Note if no one likes rare beef, you can leave it in the oven until the thermometer reads 142 to 144 F, then medium rare is the least done it will be but, don't cook it more than that, pan sear individual slices if you must have it more well done.*
