Prime Rib

Preheat oven to 400ºF. Set meat in a large roasting pan, fat side up. Season generously with salt and ground black pepper. Around the roast, scatter 10 sprigs each of sage and thyme, 6 of the bay leaves, the shallots, and the crushed garlic cloves.

Pour in 1 cup water and roast for 40 minutes. Reduce temperature to 275ºF and roast for about 2 hours longer adding more water as needed as the juices evaporate. The roast is done when the meat temperature measured at the thickest part of the roast reaches 115ºF for rare, 120ºF for medium rare.

Transfer roast to a carving board. Pour pan juices from the roasting pan into a bowl. Skim off the fat and transfer to another bowl. Discard the vegetables and herbs.

Set the pan over two burners and add 2 Tbs of the fat. Add the onion, peppercorns, sliced garlic, remaining 2 bay leaves, and 10 sprigs each of sage and thyme. Cook over moderate heat until the onion is soft.

Add the deglaze with the wine and pour the mixture into a saucepan. Bring to boil over high heat, add the stock and pan juices and cook over moderate heat until slightly reduced.

In a small bowl mix the flour with 2 Tbs of the fat and whisk the paste into the gravy. Simmer until the gravy thickens and strain through a fine sieve.