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Bring roast to room temperature for at least 2 hours prior to cooking.
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Rinse roast and daub dry.
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Place on a metal rack in a roasting pan - fat side up.
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Leave binding strings in tact.
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Mix all dry seasonings together in a bowl.
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Place minced garlic and oil in a separate bowl.
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Rinse your roast and pat it completely dry with absorbent paper towels.
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Do not cover roast and cook on a lifted oven rack at 400 for the first 15 minutes.
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Then, reduce heat to 325 and time for 20 minutes per total pound.
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Pull roast from oven and let it rest for 5 + covered for minutes before slicing.
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This will help its fluids to rise to the surface.
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Make your Au Jus but substitute the water called for with beef broth for a more pronounced beef flavor.
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Upon serving, I'll lay the 1 lb slab on a guests serving plate alone.
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Then, I'll ladle piping hot Au Jus around the meat.
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I'll then garnish individual slabs with fresh parsley.
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Steam de-thawed crab legs for 5 to 8 minutes in a slight amount of water, lemon juice, pepper corns, a bay leaf and crushed garlic cloves to taste.
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Another great side is baked potatoes.
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Creamed Spinach.
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Another great side dish.
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Quite traditional!
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Rare Prime Rib with a dark Au Jus and chilled Horseradish pictured below.
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Any leftovers can easily make an incredible New Orleans Old Sober, aka, Yakamein Soup.
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Check that recipe out in my personal recipes under Mike's Old Sober Soup.
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It's absolutely one of my wife's, friends and neighbors favorite soups!
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Enjoy!
