Prime Rib au Jus

Tonight I will be making my first prime rib of the season.

We will be having our friends Mary, Deb, Margaret and Pat for dinner tonight. I am still thinking about the side dishes. I will serve some sort of potato dish and a veggie

Rib Roast “Prime Rib Style” au Jus
One 8-10 lb boneless or bone in (I prefer bone in)
½ cup kosher salt
½ cup freshly cracked pepper
2 medium onions, peeled and thickly sliced
2 large carrots, peeled and diced large
1 whole celery stalk, diced large
2 plum tomatoes, cored and diced large
10 garlic cloves, peeled
½ cup dry red wine
3 cups beef stock Cracked pepper and kosher salt to taste

1.Preheat the oven to 400F.
2.Combine the salt and pepper.
3. Dry the meat with paper towels, then rub all over with the salt and pepper, pressing gently to be sure the salt & pepper mix adheres to the roast. Place the meat on a sturdy rack in a roasting pan and arrange the onions, carrots, celery, tomatoes and garlic around it. Insert a remote reading thermometer into middle of the roast, then place the roast in the oven and cook until well browned, about 20 minutes. Reduce oven temperature to 300F, stir the vegetables around, and roast until the meat is done to your liking. 120F is rare, 126F is medium-rare, 134F is medium, 150F is medium-well, and 160F is well done.I like to pull out the roast at 122F.
4.When the roast is done, remove it from the pan, cover it loosely with foil, and set aside to rest for 20 minutes or so.
5.Place the roasting pan, with the drippings, over high heat on the stove. Add the wine and bring to a simmer, stirring to dissolve the brown crusty stuff in the bottom of the pan. Add the beef stock, bring back to a simmer, and reduce by about 1/3. Season the sauce with salt and pepper to your taste. Strain the au jus into a gravy boat and discard the vegetables. 6.Carve the beef into 1 inch slices and serve with the au jus.