Delectable Prime Rib and Au Jus Recipe

Preheat oven to 350 degrees F (175 degrees C). Trim any thick pieces of dense hard fat from the roast but leave smaller areas of fat in place.

In a bowl mix 2 cups of beef base with minced garlic and rub the mixture generously all over the roast. Sprinkle the roast with 1/2 cup of fresh thyme 1/2 cup of oregano the black peppercorns and salt. Place into a roasting pan.

Roast in the preheated oven until the meat has formed a brown crust and a quick-read meat thermometer inserted into the thickest part of the roast measures 135 degrees F (57 degrees C) for medium-rare about 3 hours. If you prefer the meat well-done roast an additional 45 minutes. Remove roast from oven and allow to stand while you make the sauce. Temperature of the meat will rise about 10 more degrees as it rests.

Pour the water into a saucepan and dissolve 1 tablespoon of beef base in the water. Mix in the red wine and stir in 1 teaspoon of thyme 1 teaspoon of oregano and the garlic powder. Add the celery onion and carrot pieces to the sauce. Bring the mixture to a boil and cook stirring often until the sauce reduces by half 20 to 30 minutes. Strain sauce and discard vegetables before serving sauce with the roast.