Alan's Prime Rib

• 1 bone-in prime rib roast, tied
• 2 packages mixed organic herbs
• 2 large heads garlic
• 2 Tbs fresh ground black/red/white peppercorns
• ½ cup salt
• 1/4 cup olive oil
• 1/4 cup softened butter
• ⅓ cup dry white wine
• 1 cup beef broth

Preheat oven to 500ºF. Let the refrigerated meat sit for 2 to 3 hours to reach room temperature.

Finely chop the herbs and garlic. Add olive oil to the herb and garlic mixture to make a paste.

Set meat in a large roasting pan, fat side up. Season generously with salt and pepper, and cover meat with herb garlic paste.

Roast for 20 minutes at 500ºF, then lower oven temperature to 325ºF and roast for approximately 10 minutes per pound until the interior of the meat is 120ºF. Then transfer the roast to a carving board.

Au jus: Pour pan juices into a glass measuring cup and place in the freezer for 10 minutes. Scrape congealed fat off the top, returning the juices plus 1 Tbs of fat to the roasting pan.

Place roasting pan over medium heat, stirring to scrape up the browned bits from the bottom of the pan. Add the wine and broth and simmer to reduce liquid by half. Season with pepper.