We made this delicious Prime Rib for a  Fox 13 Christmas Dinner Special with Charlie Belcher.


1 6-lb. prime rib roast (bone in)
3 1/2 tsp salt
3 tsp ground black pepper
1 1/2 tsp garlic powder
2 cloves finely minced garlic

(Au Jus)
1 1/2 C beef broth
1 tbsp Worcestershire sauce
1 medium yellow onion, sliced
2 cloves of garlic smashed
1 sprig of rosemary
1 sprig of thyme

Preheat oven to 450 degrees. Have your butcher remove the fat cap off the top of the roast (save). Rub the whole roast with the salt, pepper, and garlic powder. Put the minced garlic on top of the roast and lay the fat cap over it. Set the roast, bone side down, in a roasting pan. Add the beef broth, Worcestershire sauce, onion, garlic cloves, rosemary and thyme to the bottom of the pan. Bake at 450 degrees for 45 minutes. Reduce heat to 350 degrees and bake for another 45 minutes to an hour; until the internal temperature reads 145 to 150 degrees on a thermometer (medium) or meat reaches desired doneness. Remove roast from pan, tent with foil, and let rest for 15 to 20 minutes. Before serving, take the fat cap off of the roast and slice as desired.

For the au jus, remove the onion, garlic, rosemary, and thyme; serve alongside the prime rib. De-grease the pan juices if necessary. If desired, blend the juices with the onion, and garlic cloves and then serve.