Prime Rib Preparation: 6-7 kg slab of Bone-In or Boneless Rib Eye Salina Di Cervia Sea Salt, Coarse Pepper, crushed Olive Oil Materials: Roasting Pan Roasting Rack Meat Thermometer 1. Defrost the prime rib for at least (2) two days in the refrigerator. Do not remove from vacuum pack. 2. Once defrosted, bring out the rib eye for 2 hours to reach room temperature before roasting. 3. Pre-heat oven to 500 Fahrenheit. 4. Rub the meat with olive oil and coat the whole slab. Rub salt and pepper all around the slab. 5. Insert the thermometer in the center and thickest part of the meat. 6. Put meat on top of roasting rack, fat side up. 7. Put meat inside the oven and sear at 500 Fahrenheit for 20 minutes. After searing, take out pan then bring the oven temperature to 325 Fahrenheit. Cover the meat loosely with aluminum foil and cook for 3-4 hours until meat thermometer registers 130 Fahrenheit for medium rare at the center. 8. When cooked, remove the pan from the oven. Put the pan aside, and save the drippings. Let the meat rest for 30 minutes in room temperature covered loosely in foil. 9. While meat is resting, make the "au jus" or gravy. Au Jus Preparation: 2 tbsp. Flour 1 litre Beef Stock 200 ml Red Wine 1. Remove the rack and put the roasting pan on top of the stove. 2. Over low fire, deglaze the drippings with the beef stock and scrape the pan. 3. Add the red wine and reduce the liquid down to half. 4. Mix the flour with 2 tbsp. of water in a small bowl until flour is fully diluted. 5. Whisk the flour/ water mixture slowly into the sauce. Leave to simmer for 2 minutes. This emulsion will thicken the sauce to gravy consistency. Finish gravy with a tbsp of butter. Keep whisking until gravy thickens to desired consistency. 6. Strain Sauce before serving.