Prime Rib au Jus
----------------

Take Prime Rib Roast (Standing Rib Roast) out of refrigerator
about an hour before cooking. Preferably get a prime-grade roast
with bones.

Coat with seasoning paste:
	3-4 Tblsp fresh garlic, finely minced
	1-2 Tblsp black pepper
	1 Tsp thyme
	1-2 Tblsp olive oil
	
Combine those ingredients (can add a bit of salt and rosemary as well if
you like), mix well smashing ingredients together until it forms a paste. 
You can't go wrong w/ too much of the mix on the roast, so feel free
to make more. Add enough olive oil to hold it together.

Smear paste all over exterior of roast, top of roast (side with lots of fat,
opposite bones) is most important, but also over sides and bone side.

Let roast sit until it's been out of fridge for about an hour-hour and a half.

Preheat oven to 450.

Place roast on rack in a roasting pan, insert meat thermometer into roast
so tip of thermometer is as close to the center of the roast as possible.  
Put roast in oven, and cook for 15 minutes at 450, then drop oven temperature
down to 350. Cook roast at 350 until meat thermometer reads 5 degrees below
desired temperature: 135 degrees for rare, 140 for medium rare, 155 for medium

Remove roast from oven, move rack to another tray, and let sit for 
15-20 before slicing! DO NOT SKIP THIS STEP! Cover roast with foil.

(My preference: Remove from oven no higher than 120 degrees. Let sit for at
least 15 minutes, temperature will continue to rise the longer it sits.)

Take the tray with all of it's drippings and bring to a boil on stovetop,
add 2-3 cups of beef broth to deglaze the pan. Add a 1/2 tsp of salt, 1/2 tsp
of thyme, 1/2 tsp of black pepper. Simmer on stove until pan fully
deglazed. Reduce to about 2/3 or 1/2. Pour off into clear container, let sit 
for a minute or so, and siphon/skim off fat. (It's not like turkey drippings, 
it will separate VERY quickly.) Depending on yield and strength, you'll likely
want to add additional beef broth.

Cut roast either by slicing between ribs (large servings) or by cutting off 
rib section and then slicing pieces at whatever thickness you like. Between
the ribs yields with the ribs yields about a 23-25 oz prime rib, about 8oz
of that will be the bone and less-desirable meat around the bone, yielding
around a 15-17oz piece of prime rib.