A flavorful and tender prime rib roast, seasoned with a blend of herbs and spices, served with a rich au jus.
Preheat your oven to 325°F (165°C).
Preheating ensures even cooking and a perfect crust.
Combine the lemon pepper, smoked paprika, dried rosemary, cayenne pepper, and garlic powder in a small bowl.
Mix the spices thoroughly to ensure an even distribution of flavors.
Rub the seasoning mix all over the surface of the prime rib roast.
Ensure the seasoning covers the entire roast for maximum flavor.
Place the roast, fat side up, in a roasting pan.
Placing the fat side up allows the fat to baste the meat as it cooks.
Insert a meat thermometer into the thickest part of the roast, avoiding bone.
A thermometer ensures accurate cooking to your desired doneness.
Roast in the preheated oven until the thermometer reads 140°F (60°C) for rare, 160°F (71°C) for medium, or 170°F (77°C) for well-done.
Cooking times may vary; check the thermometer regularly.
Remove the roast from the oven and let it rest for 15 minutes before carving.
Resting allows the juices to redistribute, ensuring a juicy roast.
Pour the meat juices from the roasting pan into a measuring cup and skim off the fat.
Removing the fat creates a cleaner and more flavorful au jus.
Add boiling water and beef bouillon to the roasting pan, stirring to dissolve and scrape up any browned bits.
The browned bits add depth and richness to the au jus.
Serve the roast sliced with the au jus on the side.
Present the roast on a platter for an impressive table centerpiece.
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