Umami Garlic Herb Butter Prime Rib With Au Jus Recipe

How to make it

1. Preheat the oven to 500˚ Fahrenheit. 
2. Mix together the softened butter, Lee Kum Kee Panda Brand Cooking Soy Sauce, Lee Kum Kee Minced Garlic, Lee Kum Kee Minced Ginger, thyme, rosemary, salt, and pepper. Thoroughly coat the rib roast with the mixture.
3. Place a thermometer in the meat, place it in a proper deep dish, and cook for 15 minutes. Reduce heat to 300˚ Fahrenheit. Roast for additional time per pound based on desired doneness and prime rib weight. For the 4 lb. prime rib in this recipe, an additional 90-100 minutes (25 minutes per pound) should achieve an internal temperature of 130˚ Fahrenheit for medium rare.  
4. Remove the meat from the oven and wrap it in foil. Let it rest for 20 minutes while you prepare the au jus. Remember that the meat will rise in temperature by another ten degrees while resting on average.
5. Place a skillet over high heat with the beef dripping from the roasting pan and/or beef stock (about 2-3 cups total volume) and Lee Kum Kee Minced Garlic. Add the wine. Bring to a fast simmer until the liquid has reduced by half.
6. In a small bowl mix the water and cornstarch. Reduce the heat and add the cornstarch mixture to the pan. Whisk constantly. Wait for it to thicken and season with salt and pepper. Slice the prime rib and serve with the au jus and side dishes of choice. Enjoy!