- 1/4 cup fresh Rosemary
- 2 Tbsp Thyme
- 1 Tbsp Smoked Paprika
- 1 Tsp Cayenne Pepper
- 1 medium onion, roughly chopped
- 1-2 celery stalks chopped
- 1 can/box of Beef Broth
- 1 standing rib roast (prime rib), ~7 pounds
- Freshly ground pepper
- As much coarse salt that will stick to the meat
Pre-season meat 24 hours in advance. Place on a baking sheet and let sit uncovered overnight in the fridge. Then, 30 minutes to 1.5 hours before you are ready to cook, let it sit out on the counter and get to room temperature.
Preheat oven to lowest possible temperature setting, 150°F or higher if necessary. (Some ovens cannot hold a temperature below 250°F) Place roast, with fat cap up, on a V-rack set in a large roasting pan. Add onions and celery to the bottom of the roasting pan, and enough beef broth to cover the bottom of the pan. While it cooks baste with the pan juices every half hour or so.
Cook until center of roast registers 120-125°F for rare, 130°F for medium-rare, or 135°F for medium to medium-well. Remove roast from oven and tent loosely with aluminum foil and allow to rest for at least 30 minutes. The temperature will rise by about 5°F while resting. (At 250°F, our 7lbs roast took ~3 hours. We took it out of the oven at 129°F and after resting it had reached 134.5°F which was perfect.)
Take pan juices and transfer to a small pot and simmer until it reduces slightly. The Au Jus should be runny, so it does not have to reduce by much. Taste and add seasonings as necessary. Strain out onions, celery, and skim some fat from the top before transferring to a gravy boat for serving.