INGREDIENTS
1 Fully trimmed 5-rib (approx 12 lbs) prime rib roast
2 TBSP oil
1/2 Cup each chopped carrots and onions.
1/2 TSP dried thyme
2 Cups beef stock
STEPS
Preheat oven to 325F.
Prepare the roast by rubbing the exposed ends of the meat with cooking oil.
Arrange fat side up on a rack in a roasting pan and add the 2 cups of beef stock to the bottom of the pan
Place the roast in the lower middle level of the oven, checking and basting the juices every hour
After 2 hour of roasting, add the chopped carrots and onions around the beef, basting them with pan fat and sprinkle with thyme
After the beef has been roasting for 4 hours, begin taking the temperature: For rare, the meat should be 120F at the large end, 125F-130F for medium rare, and 140F for medium.
When roasting is complete, remove the beef to a platter or carving board and allow it to rest for at least 1 hour. Resting will help retain the juices and flavor.
Bon Appetit!