Prime Rib Roast with Red Wine Au Jus

• Gluten free

• Meat

  • 6 lb Prime rib, bone-in roast

• Produce

  • 2 cloves Garlic
  • 1/2 Onion

• Canned Goods

  • 4 cups Beef stock

• Baking & Spices

  • 1 tsp Garlic salt
  • 1 tsp Onion salt
  • 1 Salt and pepper

• Dairy

  • 1/2 cup Butter, unsalted

• Beer, Wine & Liquor

  • 2 cups Red wine

Found on recipegirl.com

Ingredients

• 6 to 7-pound Prime Rib Roast, bone-in
• salt and pepper, to taste
• 1 teaspoon garlic salt
• 1 teaspoon onion salt
• 1/2 cup (1 stick) unsalted butter
• 1/2 onion, diced
• 2 cloves of garlic, minced
• 4 cups beef stock
• 2 cups red wine

Directions

• Preheat the oven to 450 degrees F. In a small bowl combine a generous amount of salt and pepper. For a roast this size you can easily use 2 tablespoons of salt and 1 tablespoon of pepper, more or less, according to personal taste. Add the garlic salt, and onion salt to the bowl as well. Mix well. Sprinkle the seasoning over all sides of the beef, making sure to coat as much of it as possible. You want to season the top, bottom, sides- the entire surface should get a hit of seasoning. Place the roast fat-side-up on a rack inside of a roasting pan. Place the pan in the oven and cook for 30 minutes at 450 degrees F. Then turn oven down to 350 degrees F and continue to cook for about 1 1/2 hours. I used a meat thermometer on mine and took my roast out of the oven at 135 degrees F. That will cook it to medium rare. If you like yours cooked to medium, your thermometer should read 140 degrees F. Remove the roast once it hits 135 to 140 degrees, depending on your preference. Place the roast on a cutting board or platter and tent it loosely with foil. Allow to rest for about 10 to 15 minutes. (Hint: If youre making Yorkshire Pudding to go with the roast, youll want to reserve any pan drippings to help make that recipe. If you dont have enough pan juices, you can use beef stock.)  While the meat is resting, place your roasting pan on the stovetop. See if you can place it so it covers two burners. Turn the stove on medium heat and add the butter and onions, then begin to scrape the bottom of the pan with a wooden spoon. This will loosen all the good bits of roast on the bottom of the pan. Thats where all that great flavour is. Dont be shy, scrape like crazy. Once the onions begin to turn brown add the garlic and continue cooking for 1 to 2 minutes- just enough time to allow the garlic to become fragrant.  Now add the beef stock and red wine to the pan, cook on medium-high until the liquid is reduced by half. This will take between 15 to 20 minutes. Add salt and pepper to taste. Grab a large measuring cup and place a small strainer, or sieve, over the top. Pour the liquid over it so the strainer holds all the onions and garlic. Discard those. Use the Red Wine Au Jus as a dipping sauce for the rib roast. Au jus is thinner than gravy but just as delicious- just in case you werent sure. Carve your roast into slices. Serve with red wine au jus. Enjoy!