Thermometer with an oven probe
2 onions, cut in half
4 stalks celery
6 cloves garlic
1(5-6 lb.) Prime rib
5 thinly sliced pancetta
2 tablespoons Herbs de Provence
1 tablespoon thyme
1 tablespoon marjoram
1 tablespoon basil
2 tsp. rosemary
Pepper, to taste
4 tablespoons sea salt
1 tablespoon garlic powder
Preheat the oven to 425 degrees.
Blend all rub ingredients in a spice grinder. Set aside.
In a deep roasting pan, arrange the carrots, onions, garlic and celery in the bottom of the pan. Set aside.
Rub the spice mixture generously all over the roast. Spread Dijon mustard thinly all over the roast. Place the pancetta slices over the fat part of the roast. Place roast over the vegetables in the roasting pan. Add about 2 1/2-3 cups of water to the pan.Add more water as needed during baking. You will need at least 1 1/2 cups drippings for the Au Jus.
Place roast in preheated oven and bake for 15 minutes. Decrease heat to 300 degrees and bake until internal temperature reaches 130 degrees. Remove from oven. Cover with foil and allow to rest at least 20 minutes before slicing.
1 1/2 cups pan drippings, strain drippings of vegetables and fat, using a fat stainer
3/4 cup red wine
2 cups beef stock
Place roasting pan on top of stove over 2 burners , heat on medium high and add the drippings, stir to deglaze, add red wine and stock, reduce by about 1/3 . Turn off heat, stir in 1 tablespoon of butter and adjust seasonings , to taste.