• Use kitchen twine to tie the roast to the bone. They generally separate during roasting.
• Generously salt and pepper all sides of the roast.
• Place the roast in your roasting pan and lightly cover it with plastic wrap. Refrigerate at least overnight, up to 4 days. This wet-ages the roast, increasing its tenderness.
• Remove the roast from the refrigerator at least 2 hours before roasting to bring it closer to room temperature.
• Preheat the oven to 250 degrees F. Slow-roasting the meat produces a more uniform cook. The outer layer doesn’t become overdone. Place the roast in the hot oven. Slow-roast the prime rib for about 20 minutes per pound.
• You want to shoot for medium-rare doneness; the internal temperature should be about 125°F. The outer edges will be slightly more done than the inner ribs. See the cooking chart for doneness temperatures in the notes below.
• Once the meat comes to temp, remove it from the oven, tent it with foil, and let it rest on a rimmed cutting board to collect the juices for at least half an hour.
• Just before serving, increase the oven temp to 500°F. Once the oven is hot, put the roast back in and reverse-sear it for 5-8 minutes to form a beautiful brown crust . The inside of the meat will not get further done, since you are browning for such a short time.

For the Jus

• Use the same pan you roasted the beef in. Add the oil, onions, and vegetables to the pan over medium-high heat, and sauté until the edges are caramelized. Deglaze the pan with a splash of red wine. Let the wine almost totally evaporate. Add the water, beef base and bay leaf, along with any juices from the beef. Bring it to a boil and then reduce the heat. Simmer for about 15 minutes. Strain it through a fine sieve. Serve with the beef.