5 garlic cloves
1 teaspoon (5 mL) salt
1 tablespoon (15 mL) chopped fresh rosemary or thyme (or 1 teaspoon/5 mL dried)
½ teaspoon (2 mL) pepper
½ teaspoon (2 mL) grainy Dijon mustard
1 tablespoon (15 mL) canola oil
8 pounds (3.5 kg) bone-in prime rib premium oven roast
Coarsely chop garlic cloves. Using the side of a chef's knife, mash the garlic and salt together on a cutting board, using circular motions until paste-like. Combine with rosemary, pepper, mustard and oil. Rub all over roast. Place roast, fat-side-up, on a rack in a roasting pan. Insert meat thermometer into centre of roast, avoiding fat and bone. Cook, uncovered, in a 325ºF (160ºC) oven to desired doneness.
Remove roast to cutting board; tent with foil for 10 to 15 minutes to allow temperature to rise by 5ºF (3ºC). Using a gentle sawing action, carve roast into thick slices across the grain. Makes 10 generous servings.
Au Jus: In roasting pan, skim off any fat from cooking juices; place pan over medium-high heat. Stir in 1 to 2 cups (250-500 mL) beef stock or broth and bring to a boil, stirring up any browned bits from bottom of pan. Reduce heat to medium and continue cooking until sauce is reduced and becomes slightly thickened. Strain if you like and season to taste.
Au Jus Options: Add one-quarter cup (50 mL) dry red wine and/or 1 teaspoon (5 mL) chopped fresh rosemary or thyme to the beef stock before bringing to a boil.
To finish the sauce, try adding a splash of balsamic vinegar or heavy cream, if desired.