Sunday Prime Rib with Pan Jus

Ingredients

Serves 6-8 (about 1 lb of bone-in roast per person)

• 1 bone-in beef rib roast, 3 ribs, about 6-7 lb
• Frisco Prime Rib & Roast Seasoning, enough for a generous coat on all sides
• 2 tablespoons olive oil or softened butter
• 1 medium onion, cut in thick slices
• 2 carrots, cut in chunks
• 2 cups beef broth
• Fresh ground black pepper, optional

The blend already has salt, so taste before adding more.

Steps

1. The night before, or at least 4 hours ahead, pat the roast dry. Rub it all over with the oil or butter, then season generously on all sides with Prime Rib & Roast. Set it on a rack over a sheet pan and refrigerate uncovered.
2. Take the roast out of the fridge 1-2 hours before cooking so it starts closer to room temperature. Heat the oven to 450F.
3. Put the onion and carrots in a roasting pan and set the roast on top, bone side down and fat cap up. Slide a probe thermometer into the center of the thickest part, not touching bone.
4. Roast at 450F for 20 minutes to set the crust. Keep an eye on it, since the sugar in the blend browns fast.
5. Turn the oven down to 325F and keep roasting, about 13-15 minutes per pound for medium-rare (about 1 1/2 to 2 hours for a 6-7 lb roast). Go by the thermometer, not the clock.
6. Pull the roast 5-10F below the doneness you want. It keeps climbing while it rests.
   • Rare: pull at 115-120F (rests to about 125F)
   • Medium-rare: pull at 120-125F (rests to about 130-135F)
   • Medium: pull at 130-135F (rests to about 140-145F)
   • The USDA safe minimum for whole beef roasts is 145F with a 3-minute rest. If you're cooking for anyone who needs that, take it all the way to 145F.
7. Move the roast to a cutting board, tent it loosely with foil, and rest it 20-30 minutes.
8. While it rests, make the jus. Set the roasting pan over medium heat, add the broth, and scrape up the browned bits. Simmer 5-8 minutes and strain. Taste before adding anything, since the drippings are already seasoned.
9. Cut the bones off in one piece along the rib line, then slice the roast against the grain, 1/2 to 3/4 inch thick. Serve with the jus.