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Serving Size: 8

1 (3-rib) standing rib roast (7 to 8 pounds)
Salt & freshly ground black pepper
2 cups dry red wine
1/2 cup beef broth
1 tablespoon Dijon mustard
2 fresh rosemary sprigs or 6 fresh sage leaves
4 tablespoons cold, unsalted butter

Directions

1. Before roasting, remove the meat from the refrigerator and allow it to come to room temperature. Preheat the oven to 500°F.
   
   
2. Place the meat in a large roasting pan. Season the meat with Chef Jamie's Original Seasoning Blend or salt and pepper. Roast the meat for 45 minutes then reduce the oven temperature to 325°F and roast for another 30 minutes. Finally, increase the temperature to 450°F and roast for another 15 to 30 minutes or until the internal temperature of the meat is 125°F. The total cooking time will be between 1 1/2 and 1 3/4 hours.
   
   
3. Remove the roast from the oven and transfer it to a cutting board. Tent the roast with aluminum foil and allow it to rest for 15 minutes before carving.
   
   

TO MAKE THE PAN GRAVY or JUS :
Place the roasting pan on top of the stove over medium heat. Allow the brown bits on the bottom of the pan to sizzle, and then add red wine to deglaze. Scrape up the brown bits from the bottom of the pan, add the beef broth and allow the liquid to reduce by half. Whisk in the Dijon mustard and add the herbs and cook for 1 minute. Turn off the heat and whisk in the cold butter. If you like, strain the sauce through a strainer before serving with the Prime Rib.