Dijon-Rosemary Crusted Prime Rib Roast with Pinot Noir Au jus

Let the roast sit at room temperature for 1 hour and 30 minutes.

Preheat your oven to 400ºF and spray your roasting rack with cooking spray.

In a food processor (a mini processor works great here!), pulse the peeled garlic cloves until minced. Add in the chopped thyme, chopped rosemary, mustard and olive oil. Pulse until combined.

Trim off any excess fat off of the roast and season the entire thing with the kosher salt and black pepper. Use your hands and rub the Dijon mixture over the entire roast.

Place the roast on the prepared roasting rack and set into a large roasting pan and insert an oven-safe digital thermometer into the center of the thickest part of your roast.

Bake at 400ºF for 30 minutes. Reduce the heat to 350ºF (do not open the oven door!) and cook for another 30 minutes.

Pour in the beef broth and return the roast to the oven to cook for another 30-40 minutes or until the internal temperature registers at 135ºF.

Remove the roast and let it rest on a carving board while you make the au jus.

Place the roasting pan with all of the drippings on 2 burners and bring to a boil. Pour in the Pinot Noir and cook, stirring often for 6 minutes or until it reduces to 3/4 of a cup.

With a carving knife, slice the roast along the bones and set those off to the side. Slice the prime rib and serve with a tablespoon or so of the au jus over top.

Serves 12-14 people.

This recipe was adapted from Cooking Light magazine December 2011 issue.