Delectable Prime Rib and Au Jus

Ingredients

• 1 tablespoon concentrated beef base (paste)
• 0.5 cup peppercorns whole black
• 0.5  carrots peeled coarsely chopped
• 1 stalk celery quartered
• 2 tablespoons cooking wine dry red
• 1 teaspoon thyme leaves fresh finely chopped
• 1 clove garlic minced
• 0.5 teaspoon garlic powder 
• 1 teaspoon oregano dried
• 10 pound prime rib loin roast 
• 2 teaspoons salt 
• 2.5 cups water 
• 0.5  onion white coarsely chopped

Equipment

• bowl
• sauce pan
• oven
• roasting pan
• kitchen thermometer

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Trim any thick pieces of dense, hard fat from the roast, but leave smaller areas of fat in place.
2. In a bowl, mix 2 cups of beef base with minced garlic, and rub the mixture generously all over the roast.
3. Sprinkle the roast with 1/2 cup of fresh thyme, 1/2 cup of oregano, the black peppercorns, and salt.
4. Place into a roasting pan.
5. Roast in the preheated oven until the meat has formed a brown crust and a quick-read meat thermometer inserted into the thickest part of the roast measures 135 degrees F (57 degrees C), for medium-rare, about 3 hours. If you prefer the meat well-done, roast an additional 45 minutes.
6. Remove roast from oven, and allow to stand while you make the sauce. Temperature of the meat will rise about 10 more degrees as it rests.
7. Pour the water into a saucepan, and dissolve 1 tablespoon of beef base in the water.
8. Mix in the red wine, and stir in 1 teaspoon of thyme, 1 teaspoon of oregano, and the garlic powder.
9. Add the celery, onion, and carrot pieces to the sauce. Bring the mixture to a boil, and cook, stirring often, until the sauce reduces by half, 20 to 30 minutes. Strain sauce and discard vegetables before serving sauce with the roast.