Roast Prime Rib
* 4 tbsp sea salt
* 2 tbsp ground black pepper
* 2 tbsp ground pink peppercorns
* 2 tbsp fresh rosemary, chopped
* 1 slab beef, use a 4-kilo slab boneless prime rib
* 2 tbsp canola oil
* 500 grams beef soup bones
* 2 large white onions, sliced into 6 pieces
* 2 medium carrots, peeled and cut into 2-inch pieces
* 2 stalks celery, trimmed and cut into 2-inch pieces
* 1 bottle dry red wine (use 750 mL bottle)
* 2 stalks parsley
* 5 sprigs rosemary, or thyme
* 3 bay leaves, crushed
* 1 tsp black peppercorns
* 2 ½ cups beef stock (or chicken stock)
* 1 ½ tbsp butter
* 2 ½ tbsp all purpose flour
1) Pre-heat oven to 275◦F.
2) Combine sea salt, black pepper, pink peppercorns and rosemary in a small bowl.
3) Pat dry beef with paper towels. Season with peppercorn mixture on all sides. Place beef, fat side up, on a wire rack and allow to cool to room temperature, about 30 minutes.
4) Meanwhile, make the red wine sauce: Heat oil in a Dutch oven or heavy bottomed saucepot over high heat. When almost smoking, sear beef bones until browned. Set aside.
5) In the same pot, add onions, carrots and celery. Cook for 8 to 10 minutes or until tender and browned.
6) Add wine, parsley, rosemary or thyme, bay leaves and peppercorns. Let wine reduce to half.
7) Return beef bones to pot and add stock. Bring to a boil and cook for about 10 minutes. Transfer contents of the pot to a roasting pan.
8) Set wire rack with beef on top of roasting pan. Insert a meat thermometer in the thickest part of the slab.
9) Place beef on the lower rack of the oven and roast until thermometer registers 125◦F for medium rare or 135◦F for medium, about 4 to 5 hours.
10) Remove beef from the oven, tent loosely with foil and allow to rest for 10 minutes.
11) Strain sauce and set aside. Discard bones and vegetables.
12) Melt butter in a saucepan over medium heat. Add flour and cook for 1 to 2 minutes or until light brown. Add strained sauce and whisk until flour has dissolved. Cook until sauce thickens slightly. Season to taste with salt. Transfer to a serving dish.
13) Slice meat as desired, arrange on a platter and serve with red wine sauce.