recipie help w/ prime rib?

this is the recipe I have always used...

roast prime rib au poivre

1 9-pound prime rib beef roast (about 4 ribs), excess fat trimmed

2 tablespoons Dijon mustard

4 teaspoons minced garlic

2 tablespoons plus 1 teaspoon mixed whole peppercorns, coarsely crushed

1/3 cup minced shallots

3 1/2 cups canned beef broth

1/3 cup Cognac or brandy

PreparationPosition rack in center of oven and preheat to 450°F. Place beef, fat side up, in shallow roasting pan. Sprinkle beef with salt. Mix mustard and garlic in small bowl. Spread mustard mixture over top of beef. Sprinkle 2 tablespoons crushed peppercorns over mustard mixture.

Roast beef 15 minutes. Reduce heat to 325°F. Roast until meat thermometer inserted into center of beef registers 125°F. for medium-rare, tenting loosely with foil if crust browns too quickly, about 2 hours 45 minutes. Transfer beef to platter. Tent with foil to keep warm.

Pour pan juices into 2-cup glass measuring cup (do not clean pan). Freeze juices 10 minutes. Spoon fat off top of pan juices, returning 1 tablespoon fat to roasting pan. Reserve juices.

Melt fat in same roasting pan over medium-high heat. Add shallots and sauté until tender, scraping up any browned bits from bottom of pan, about 2 minutes. Remove pan from heat. Add canned beef broth, then Cognac (liquid may ignite). Return pan to heat and boil until liquid is reduced to 2 cups, about 15 minutes. Add pan juices and remaining 1 teaspoon crushed peppercorns. Transfer pan juices to sauceboat.

Carve roast and serve with juices.

Take a dry roasting pan,4 each rough chop carrot, onions potatoes, put them in the bottom of a heavy foil lined pan.

Next get a jar of Dijon mustard, take your favorite seasons(kosher salt, garlic, rosemary, pepper, thyme, italian seasoning. Cover the prime rib w/ the mustard, then pack on the seasoning forming a crust. Put prime rib into oven on high 400 degrees for 15-20 min rotating it to crisp all sides. Turn down to 325---and cook till desired temp---137 will give all degrees of doness from medium rare-to well on the ends. Let the rib stand for 15 min----take the veggies, red wine and beef broth-boil the hell out of it for 10 min--remove the veggies, serve has Au jus. Take sour cream w/ horseradish (tsp-tbsp-to your taste, salt and white pepper, mix it to your taste) Have fun drink the vino and toast to your beautiful meal

The Copacetic Cook

Easiest way I believe is to brown, low heat cook until 130ish, rest the meat, then fire up the oven and put a crust on. Rest again and make a pan sauce; add shallots, deglaze, add red wine, reduce, whisk in butter if you see fit. (Just season with salt and pepper. ) For an extra touch if you have time dry your meat-- basically put it on a plate in the fridge on a wire rack covered with somthing, papertowels work, for three days.

i usually marinate overnight in a red wine such as cabernet or merlot....and bake with the juices on 325 for 15 minutes per lb......

I rub with olive oil and make little slits in it and put whole garlic cloves in them and put Lawry's garlic salt all over and roast it. Yummy now I'm hungry