Plan head: Quality meat will be aged approx 2 weeks when the butcher gets it. Have your butcher age it for another 2 to 4 weeks. So much of this dish depends on the quality of the meat. Get the best available.

Make the horeradish cream by combining all ingredients and refrigerate, ideally a day or two ahead

The Roast: Rub and let stand covered on the bench for at least 1 hour. Place the roast in the pan bone side down and roast for 15 minutes at high temp. (>240°)  Remove from the oven and let stand on the bench for 30 mins while the oven cools to less than 85° Return and roast at 85° for 2.5 to 3.0 hours and check the internal temp. 58° is Good. The temp will rise rapidly from 47° so watch carefully. Remove the roast at 2.5 hours and let stand uncovered for 5 mins and test temp. If too low return to oven in 10 minute intervals as needed. Set on the bench for 30 mins and the temp should rise to 60° -  61°. Keep warm at less than 60° till service

To make the Yorshire pudding combine all the ingredients into a batter. Using a scone tray and heat in a 210° oven. Put a small amount of butter in each well and fill each well over halfway with batter and bake for 28 minutes

To make the Au Jus. Combine all ingredients and boil 5 minutes. Put into a preheated gravy jug. You want really hot Aus jus at service point.

To Serve: One cut of rib roast with mashed potato. Cover the meat with Au jus and put some in a well in the potato. On the side is a yorkshire pudding, horseradish cream, Creamed spinach, and a Carrot

My temperature Chart: Max temp recorded while resting for 30 mins.
    57° Rare                                            60° Rare to Medium Rare
    63° Medium Rare                               65° Medium Rare to Medium
    68° Medium                                       70° Medium to Medium Well Done
    72° Medium Well Done to Well done    74° Well done

Always allow for a 3°- 4° temp rise while resting. So to hit Rare to Medium rare 61° (my target) remove the roast from the oven when the temperature is 59°. If the oven is cooled to <60° and the roast is 61° then there is no danger the roast can cook further no matter how long you leave it.

 Mash potaoes is a must. Far too much butter is barely enough in mashed potatoes.

3kg Standing Rib Roast rubbed with
4 cloves garlic, 1 Tbs dried thyme, salt and pepper with 2 Tbs Peanut Oil mashed in a mortar and pestle

Yorkshire Pudding (18 pieces)
100g plain flour
180g self raising flour
2 eggs
1 tsp salt
1 tsp ground pepper
1 cup milk
1 cup water
Butter

Horse Radish
100g prepared horseradish
100g sour cream
2 tsp hot english mustard (optional)

Beef Au Jus
100 ml beef bone stock
Rib roast pan drippings (150ml )
2 tsp of vegemite
1 Tbs potato flour in 50ml water

1:00pm Rub and sit on the bench
2:15pm Roast for 15 mins at 240°
2:30pm Rest on the bench 30 mins
3.00pm Roast for 2.5 hours at 85°
5:30pm Rest on the bench for 5 mins
and test temp. Return for 10mins and test again.
5:45pm Keep warm at <60° till service
6:45pm - 7:00pm Carve up

Roast meat, mashed potatoes and gravy. Sounds rather dull. But do the elements correctly and it transforms into the Classic American meal that can top any menu. Lawry's in Las Vegas or Hollywood does a great Prime Rib.

The Prime stands for best quality meat. Its a whole rib fillet with bone on. 7 bones to be precise. The smaller yearling standing rib will be 2.5kg - 3.0kg. Suitable for 7 people. 1 rib each at about 350g per serve. Pictured. Or get a larger 4.5kg- 5kg piece and its a feast for 12 people. 7 ribs and 5 centre cuts. My way produces an even texture from the edge to the centre with a thin well done outside. As good as it gets!

You must use an oven thermometer placed close to the roast to gauge the oven temperature. Very little or no moisture will escape the roast. Always allow for a temperature rise whilst resting. Ideally allow temp to fall to as low as 50°c before carving up. About 1 hour sat on the bench or longer in a cooling oven