Beef Prime Rib Roast

We eat a varied diet, so on the rare occasion we eat beef, we want to make it count (and we make it rare).  Grass fed is a great option, especially for ground beef.  And if we are eating a roast, prime rib is my favorite.  There's no magic; just a few simple rules to making a good prime rib.
5-7 lb 3-4 rib beef prime rib roast
6 cloves garlic, cut into long slivers
3 Tbsp rosemary
3 tsp Kosher coarse salt
1/3 cup sherry
2 Tbsp butter

Heat oven to 450F.  With a small, very sharp knife, poke very shallow holes into the fat surface of the roast and slide a sliver of garlic into the slot.  Scatter the garlic evenly about the surface of the roast.  Sprinkle to roast generously with the rosemary and salt.  Insert an oven-going digital thermometer into the center of the roast, away from any bones.

Roast for 30 minutes.  Reduce oven to 375F and continue roasting until the thermometer reads 125F for rare. Remove roast from the oven, leaving the thermometer inserted.  Remove roast to a large cutting board.  Cover with aluminum foil and allow to rest at least 15-20 minutes.  This will allow the juices to re-distribute into the body of the roast. Carving immediately will result in a drained, dry roast - don't even think about it!

Heat juices in roasting pan on the stove to a boil.  Add sherry and bring to a boil, scraping up all the brown bits.  Add the butter and a bit of water if necessary to make a nice jus.

Carve slices at least 1-inch thick.  Serve with horseradish sauce, and the jus on the side.  Serves 4-6. 

And don't waste the ribs on the dog :-)) !!