SUNDAY'S RECIPE

Prime Rib Au Jus

2 rib standing rib roast, bone-in(4-5 lb) *** 1/4 cup + 2 TBSP flour *** 1-1/2 tsp seasoned salt *** 1 tsp black pepper *** 1 tsp paprika *** 1/2 tsp each garlic & onion powder *** carrot, 2 ribs celery, 1 medium onion-peeled & quartered *** Kitchen Bouquet

THIS RECIPE IS MORE ABOUT PROCEDURE THAN INGREDIENTS...FOLLOW CLOSELY. Take roast out of fridge and allow to set at room temperature 2 hours before beginning prep. Preheat oven to 425 degrees. Mix flour and seasonings together and flour all sides of roast. Select metal pan not much bigger than roast and place roast in pan, ribs down. Cut veggies to fit in bottom of pan, place next to roast with 1/2 cup water. Bake for 30 minutes, then turn oven down to 350 degrees. Continue baking for approx. 1-1/2 hours, checking roast with a meat thermometer for 140 degrees internal temp for medium to medium rare. (Editors Note: if you want it any more done than this, don't waste your $$$$...go buy a chuck roast!) Tent the roast with foil and allow to rest for 20 minutes while making au jus. Place metal pan with veggies and meat drippings directly on stove element and turn up heat. Scrape off bits of meat & burnt juices off pan, then add 1/2 cup beef bouillion, several dashes Worcestershire, 1 TBSP Kitchen Bouquet, and a splash of red wine if desired, salt to taste. Bring to a boil, stirring to dissolve/blend juices. Remove veggies from pan and pour into small tall-ish container, let set a couple of minutes to let fat rise to top. Skim off fat and serve in small bowl at each place setting. Cut bone off roast and retain for prime rib soup. Slice & serve...feeds 5-6 people.