Delectable Prime Rib au Jus

Name: Delectable Prime Rib au Jus
Total time: 290
Yield: 20
Ingredients: 1 (10 pound) prime rib loin roast; 2 cups concentrated beef base (paste); 1 clove garlic, minced; 0.5 cup chopped fresh thyme; 0.5 cup dried oregano; 0.5 cup whole black peppercorns; 2 teaspoons salt; 2.5 cups water; 1 tablespoon concentrated beef base (paste); 2 tablespoons dry red wine; 1 teaspoon finely chopped fresh thyme; 1 teaspoon dried oregano; 0.5 teaspoon garlic powder; 0.5 medium white onion, coarsely chopped; 0.5 medium carrot, peeled and coarsely chopped; 1 stalk celery, quartered

Recipe by ElCapitan225 from allrecipes.com

Dinner 5 Hr. 50 Mins.

Ingredients

20 servings

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1 (10 pound) prime rib loin roast
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2 cups concentrated beef base (paste)
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1 clove garlic, minced
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0.5 cup chopped fresh thyme
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0.5 cup dried oregano
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0.5 cup whole black peppercorns
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2 teaspoons salt
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2.5 cups water

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1 tablespoon concentrated beef base (paste)
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2 tablespoons dry red wine
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1 teaspoon finely chopped fresh thyme
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1 teaspoon dried oregano
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0.5 teaspoon garlic powder
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0.5 medium white onion, coarsely chopped
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0.5 medium carrot, peeled and coarsely chopped
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1 stalk celery, quartered

Instructions

Make the roast: Preheat the oven to 350 degrees F (175 degrees C). Trim any thick pieces of dense, hard fat from roast, but leave smaller areas of fat in place.
Mix beef base and garlic together in a bowl. Mix thyme, oregano, peppercorns, and salt together in another bowl. Rub beef base mixture generously all over roast, then sprinkle with herb mixture. Place roast into a roasting pan.
Roast in the preheated oven until meat has formed a brown crust, about 3 hours. An instant-read thermometer inserted into the thickest part of the roast should read 130 degrees F (54 degrees C) for medium-rare. Remove from the oven and let stand while you make the sauce; the temperature will rise 5 to 10 degrees F as it rests.
Make the sauce: Whisk water and beef base together in a saucepan over medium-low heat until base dissolves. Whisk in red wine, thyme, oregano, and garlic powder, then add onion, carrot, and celery. Bring to a boil, then reduce the heat and simmer, stirring frequently, until sauce reduces by about half, 20 to 30 minutes. Strain sauce and discard vegetables. Serve with roast.