standing prime rib Roast

3- rib beef rib-eye roast,  7-8 ½ pounds

– leave the meat out at room temperature an hour before roasting

2 tablespoons soft butter

2 medium carrots, chopped

2 medium onions, chopped

2 cups chicken broth

1. Preheat oven to 325°F.
2. Smear ends of roast with butter. Set roast rib-side down, fat-side up, on a V-shaped rack set on shallow baking sheet.  Insert a thermometer in the center of the narrow end.
3. Strew chopped carrots and onions around.
4.  Roast in the lower middle level of the  preheated oven.
5. Once the meat reaches 110°F, it starts to rise quickly thereafter.  I like my roast medium rare 125°F – 130°F So I take the roast out at 120° and it continues to cook while it rests. 
6. Remove roast from pan, pour off fat, add chicken stock and dislodge roasting juices.
7. Strain vegetables through fine-mesh sieve to get liquid.
8. Add meat liquid and vegetable liquid to sauce-pan and heat making the “jus.”

 Slice off the ribs from the bottom of the roast to carve roast serving with jus. 

Roasted carrots & shallots and scalloped potatoes make good sides.  And of course, prime rib wouldn’t be right without horseradish sauce.