Season roast day before as per instructions .

Have your meat cutter remove the rib plate and fat cap, if there is

one - and keep them.

Hand rub Executive Chef Seasoning generously into your roast, on all

sides and ends. Place the rib plate in the pan, the roast on top of

the rib plate, and the fat cap on top of the roast; hold the fat cap

in place with toothpicks (if there is no fat cap don't worry about it).

Cover and refrigerate overnight.

ROASTING: Pre heat oven to 350 degrees. It will take about 3 ½ hours

for a full prime rib. Less time for a smaller one.

Use a meat thermometer and remove the roast at 120 degrees for a rare

center. Most meat thermometers will say 140 degrees is rare, Don't you

believe it!

140 degrees is well done. (NOTE - the temp will increase another 10

degrees just sitting on the on the cutting board after removed from

oven).

Allow roast to rest 15 minutes before carving.

AU JUS:

Au Jus is the most important part, this is where most of the flavor

comes from. This must be made at least 3 hours before using; any left

over can be kept refrigerated for at least 6 weeks and is great for

French Dip sandwiches.

Always stir before using or dividing into separate containers because

pepper does not dissolve and will settle to the bottom.