For the prime rib:
Rinse the roast under cold water, pat dry with paper towels, and place on a cutting board. Following the line of the bones, cut the meat away from the bones in 1 piece.
- Season the meat and the bones all over with the salt and pepper. Rub the meat and bones all over with the garlic.
Fit the meat back onto the bones, making sure to match the meat and bones up where they were cut apart, and tie together between each bone with butcher’s twine.
- Remove the roast from the refrigerator and let it sit at room temperature for 30 minutes to 1 hour. Meanwhile, heat the oven to 200°F and arrange a rack in the lower third.
- Place the roast fat-side up (the bones will be on the bottom) on a roasting rack set in a roasting pan.
For the jus:
- Set a…
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