Tank Cooks Prime Rib with Au Jus

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Ingredients: 

• 3-4 teaspoons kosher salt (or 1/2 teaspoon per pound of beef) 
• Freshly ground black pepper 
• Prime rib roast 

Au Jus Ingredients: 

• Prime rib drippings
•  1 cup beef broth
•  1-2 tablespoons dry red wine 
• 1 tablespoon Worcestershire sauce 
• Kosher salt and ground black pepper

 Directions: 

1. At least 1 day (and up to 3 days) in advance: Combine salt and pepper in a small bowl. You can also add other seasonings to this blend; I like dry mustard and rosemary. If adding other seasonings, use about 1 tablespoon of each. 
2. Season the roast all over with salt and pepper, including the bones, making sure to get the seasoning in the spaces between the bones. Don't neglect the bone side!
3.  Set the roast, rib side down, on a baking sheet or tray, and refrigerate, uncovered, for 1 to 3 days. This will dry the roast so you get a nice crust when it roasts. 
4. Prepare to roast: Remove the roast from the refrigerator and let it sit at room temperature about 3 hours before you plan to roast it. 
5.  Heat the oven to 425°F convection. (If you don't have convection, heat to 450°F). Be sure to let the oven preheat fully (this often means waiting longer than when the oven tells you it's ready). The only real test is an oven thermometer. 
6. Position a rack in the bottom third of the oven, adjusting it so the middle of the roast will be as near to the middle of the oven as you can manage. 
7.  Arrange the roast in the pan. Choose a sturdy roasting pan that holds the roast without crowding it or leaving too much empty space, which can cause the drippings to burn. The lower the sides of the pan, the better, but make sure it's sturdy—in other words, a rimmed baking sheet is NOT sturdy enough. If the sides are high, use a roasting rack so the sides of the pan don't shield the roast from the oven heat. 
8. Roast: Slide the roast into the oven with the bone ends facing the oven door (this places the thicker side of the roast towards the back of the oven where the heat is the highest). Roast until you hear the meat begin to sizzle, about 20 minutes—this means the outside is browning. 
9. Without opening the oven door, lower the oven heat to 300°F convection (or 325°F non-convection). The lower temperature ensures the large roast cooks through evenly without overcooking the outer layer. Continue roasting; the time to start checking the internal temperature depends on the size of the roast: For a 3- or 4-rib roast (about 8 pounds), start checking after about 45 minutes at the lower temperature. For a 5-rib roast (10 to 12 pounds), start checking after 1 1/4 hours. 
10. Once the internal temperature reaches about 95°F, expect it to rise 8° to 10° degrees for every 10 minutes more in the oven. Wait 10 to 15 minutes between temperature checks so you don't lose too much oven heat. 
11. Take the roast out when it reaches 110°F to 115°F for rare; for medium-rare, 120°F; and for medium, 125°F. (Because of the size of this roast, the internal temperature will rise as much as 10° to 15° as it rests). 
12. Rest: Transfer the roast to a carving board (one with a trough to catch any drippings). Depending on the size of the roast, this can be a two-person job. Have one person hold the roasting pan (or rack) so when you lift the roast, it doesn't pick up the pan/rack. The best tools for lifting a roast are sturdy meat forks, multi-prong roast lifters, or (my go-to) double-thick kitchen towels that go straight to the laundry. 
13.  Let the roast rest—ideally uncovered—for 25 to 40 minutes. If the kitchen is cool or drafty, you can tent it loosely with foil, but do not wrap tightly, or the crust will steam and soften.

 AuJus 

1. Combine: In a small saucepan, add prime rib drippings (make sure you get all the bits + juices from the bottom of your roasting pan), 1 cup beef broth, 1-2 tablespoons dry red wine, 1 tablespoon Worcestershire sauce, and a pinch of kosher salt and ground black pepper. 
2. Simmer: Bring to a boil and then reduce to a simmer. Simmer 10-15 minutes, or until the sauce reduces by about ¼. 
3.  Cool + Serve: Remove and let cool.  Scrape off any floating bits of fat after cooling. Serve with your favorite prime rib recipe!