Prime Rib with Au Jus

Serves 4-6
Preheat oven to 200 degrees
Prep Time: 40 minutes
Roast Time: 2 ½ - 3 hours

5 pound rib roast, smaller end, bone out
2 teaspoons sea salt
1 - 2 teaspoons black pepper, freshly ground
2 tablespoons grapeseed oil

1. Prepare the rib roast:
   Let rib roast rest at room temperature for about 30 minutes.
   Season all sides with salt and pepper.
2. Sear the rib roast:
   Heat a sauté pan or skillet over medium high heat until very hot and add the oil.
   Sear prime rib on all sides until the meat is brown and crispy, about 3 minutes a side.
   Remove prime rib from pan.
3. Roast the meat:
   Place prime rib on a roasting rack in a heavy gauge roasting pan.
   Put in oven on a lower rack and roast until the internal temperature is 110°, about 2 - 2 ½ hours.
   Increase heat to 500° and continue cooking until the internal temperature is 130°.
4. Rest and serve:
   Remove roast from oven and rest, covered, for 15-30 minutes.
   Slice meat and serve with au jus and horseradish sauce.

Au Jus

Prep time: 10 minutes
Cook time: 30 - 40 minutes
Makes: 1 ½ cups

1 teaspoon grapeseed oil
1 leek, sliced into 1" pieces
1 carrot, sliced into 1" pieces
1 celery stalk, sliced into 1" pieces
1 tablespoon red wine vinegar
1 teaspoon tomato paste
2 cups beef stock
1 herb bundle (bouquet garni of bay, oregano, thyme and winter savory)
½ teaspoon sea salt

1. Sauté the vegetables:
   Heat a heavy saucepan over medium high heat until moderately hot and add the oil.
   Add leek, carrot and celery and sauté, stirring occasionally, until lightly browned, about 8 minutes.
2. Deglaze and reduce
   Add vinegar to deglaze the pan and scrape browned bits from bottom.
   Add remaining ingredients.
   Simmer over low heat until jus has reduced slightly, about 30 minutes.
3. Strain, season and serve:
   Strain jus.
   Add salt and season to taste with more as necessary.
   Serve hot with prime rib.

Notes:

Horseradish Sauce

Prep time: 10 minutes
Chill time: 1 hour
Makes: 1 cup

1 cup sour cream
2 tablespoons prepared horseradish
3 tablespoons grated parmesean cheese
1 tablespoon worcestershire sauce
sea salt, to taste
black pepper, freshly ground, to taste

Combine all ingrediants thoroughly.
Chill at least 1 hour.
Serve chilled.