2 or 3 rib, standing rib roast (will end up weighing between 5-7+ lb.)
Kosher salt
freshly ground black pepper

HERBED BUTTER:

1/2 cup (1 stick) butter, at room temp.
rosemary, to taste
thyme, to taste
cumin, to taste
minced garlic, to taste

Preheat oven to 500°F.

In a bowl mix rosemary, thyme, cumin and minced garlic with the room temperature butter into an herbed butter paste. Take spatula and spread all over roast (except rib side).

Add Kosher salt and pepper all over roast (with Kosher salt, add about two times as much as you think you should. Only a small portion of salt will actually reach your plate).

Note: The whole secret to this recipe is MATH, don't let this scare you, it is very basic math!

Take your EXACT weight of the roast, and multiply by 5 minutes. Round up to the next minute. i.e. 7.10 lbs x 5 = 35.5 minutes -- use 36 minutes.

Put roast into 500°F oven for the time that you calculated, set your kitchen timer (I usually wait about a minute to start it to let oven get back to 500°F after opening the door).

When timer beeps, turn off oven. DO NOT open door, do not even look at door. Set your timer for TWO hours. When timer beeps you can remove your perfectly done medium rare prime rib (I say perfectly done medium rare, because anything done more than that, should be punishable with death).

With a sharp knife, slice down along bones removing the fillet portion. Save bones, as they will still have some good meat on them, smear them with your favorite barbecue sauce, and enjoy them as a snack!

Take the fillet portion on your cutting board, and slice into 3/4 to 1-inch slabs.

AU JUS:

In roasting pan reserve 1/4 cup drippings, put on range burners, and over a medium high heat, with wire whisk constantly stir liquid making sure to get all of the goodies from bottom of pan, while doing this add a rounded tablespoon of flour. Stir this for 3 minutes.

Add about 2 cups of beef broth (not bouillon) to pan. Over high heat, heat this mixture to boiling and put into ramekins. Plate your meat and serve immediately with piping hot Au Jus.

Note: A 2 rib roast will serve four nice portions. A 3 rib roast will serve six nice portions.

Tip: If your oven has a "cool down" type fan, consider flipping the circuit breaker to shut the fan off during the TWO hour NO-PEEK resting period.

Submitted by: John Dunbar