Roast prime rib with au jus

French the roast: two inches from the edge cut down to the bone, cut across, then cut between each rib to reveal the bones.

Loop butcher's twine around the roast between each rib.

Reserve the sliced off meat and trimmings; they make a fine hamburger or beef stew.

Leave a thin layer of fat on top.

Season the beef with salt and pepper on all sides, including the ends, and let the salt work.

Place the roast fat side up in a roasting pan and rub the exposed ends of the meat with olive oil.

Roast in a 325 degree oven, an hour and 45 minutes for an eight and a half pounder with four ribs, aiming for medium rare.

After exactly an hour add chopped onions and carrots to the base of the pan, coat them in the beef fat, baste everything and sprinkle the beef with half a teaspoon of thyme.

Move the roast to a platter, cover loosely with tin foil and rest 25 to 30 minutes.

Au jus: heat the roasting pan, add a cup of beef stock and scrape up the fond, mashing in all the vegetables.

Strain it, mashing the vegetables, return it to the heat, bring to a simmer, skim off the fat and season.

Carve in the vertical English manner: cut a slice off one end and turn the roast upside down.