PRIME RIB ROAST

Now that the holidays have come and gone.
I am taking advantage of the low cost on unsold Rib Roast.
At $4.50 a pound I think this is my new after holiday tradition.
INGREDIENTS:
5 LBS PRIME RIB ROAST
4 CLOVES GARLIC
3 TBS KOSHER SALT
2 TSP DEJON MUSTARD
3 SPRIGS OF ROSEMARY
1 TBS GRANULATED GARLIC
1 TBS GRANULATED ONION (IN VIDEO I USE MINCED DEHYDRATED)
2 TBS DRIED PARSLEY
2 TBS GROUND PEPPERCORN
1/4 C OR SO OF OLIVE OIL
2 TBS VEGETABLE OIL ( SEARING ROAST)
Preheat oven 425* & roast 30 minutes.
reduce heat 375* and roast (15 minutes per pound) checking 20 minutes prior to time to be safe.
remove from heat by:
120* rare
125* med rare
use Au jus to cook more.
after removing, cover with foil and let the roast rest for 15 minutes.

AU JU:
2 C BEEF STOCK
1/4 C RED WINE
1 TSP WORCESTERSHIRE SAUCE
2 TSP BEEF BASE (I prefer the better then bullion)

Now I am not a Horseradish loving kind of guy.
However those interested here is Laura's recipe for Horseradish Sour Cream.
INGREDIENTS:
2/3 C. SOUR CREAM
2 TSP. DIJON MUSTARD
2 TBS (PREPARED) HORSERADISH OR MORE TO TASTE.
1 TBS CHOPPED CHIVES
PINCH SALT & PEPPER

I would like to thank Laura Vitale for an absolutely amazing Rib Roast recipe.
Like always let me share her information for my viewers.
I highly recommend her and her channel.
https://www.youtube.com/user/LauraVitalesKitchen/featured youtube
https://www.laurainthekitchen.com/
https://www.facebook.com/laurainthekitchen