For Standing or Prime Rib Up to 2 days ahead, wash, dry, trim, and season rib roast.

Many people tie the roast, but we don't generally tie a bone in roast with intact ribs and fat layers.

Finely mince or press 2-3 cloves of garlic and massage into muscles of meat and along the outer edges of fat as well as the underside of the rib roast.

Rub kosher salt onto meat.

This will feel like you are adding a lot of salt, but you have a big cut of meat.

Coarsely chop herbs and combine with any spices and black pepper.

Crust meat with herb and pepper mixture.

Don't forget the edges and underside too! Drizzle meat with Worcestershire sauce and olive oil on all sides.

Place meat bone side down, fat side up on a large platter that will fit into your refrigerate.

Seal well with multiple layers of plastic wrap.

Refrigerate a minimum of 4 hours and up to 48 hours.

When ready to cook, remove meat from fridge and unwrap.

Heat heavy roasting pan on the stove top over medium high heat until pan is very hot.

Be sure to have your fan on because there will be smoke! Add olive oil or bacon grease to pan and coat bottom of hot pan.

Immediately add the rib roast, flat side down.

Let it brown for about 3 minutes per side without moving it in the pan.

When time is up, flip the rib roast to the second side.

Begin timing again for 3 minutes.

When time is up, flip the roast to sit on its fat edge.

Hold the roast in place with long tongs.

Allow it to cook on fat edge for another 3 minutes.

When that final 3 minutes (9 minutes total) has finished, remove pan from heat.

Remove meat from pan and add mirapoix and cloves of garlic into bottom of pan.

Use a large, heavy skillet to brown and roast a small 2 pound standing rib roast.

If you are making a larger roast, follow the same technique but use a heavy gauge roasting pan to brown and roast the standing rib.

Place roast fat side up, rib side down on top of mounded veggies.

Insert thermometer into the thickest portion of the roast.

Place roast into 325° oven and roast to an internal temperature of 125°.

Remove roast from oven and place on a cool platter or on a cutting board.

Rest meat for 10-15 minutes.

Do not cut or pierce meat at this time.

Make au jus sauce while meat is resting.

For Au Jus To make au jus, take roasting pan and place over high heat on the stove top.

Pour in 1/4 to 1/2 cup dry vermouth or dry red wine.

Scrape bottom of pan with spatula to deglaze pan.

Cook pan while stirring with spatula for about 3-4 minutes in order to cook alcohol slightly.

Add 1/4 cup beef broth (homemade preferred).

Continue to cook.

Taste to adjust flavors.

Is it too concentrated and salty? Add 1/4 cup of water and re-taste.

If necessary, add more broth or water in order to bring the taste to your preference.

Remove and reserve cloves of garlic in their peels.

Strain sauce through a mesh strainer.

Push veggies against the bottom of the strainer to extract as much fluid as possible into the sauce.

The bottom of the roasting pan should be clean as a whistle at this point! Discard veggies and retain jus.

Evaluate the jus.

Does it have too much fat layered on the top of the juices? If so, spoon off the top layers of fat.

But save this! It's liquid gold and delicious as a fat to sauté veggies and for use in making popovers and Yorkshire Puddings.

Pour jus back into a sauté pan.

Bring to a heavy simmer and once simmering, turn off heat.

Drop 2 tablespoons of ice cold butter into sauce in small slices.

Shake pan to incorporate butter.

The butter will actually thicken and make the sauce have more body.

Place au jus into a gravy boat or into individual au jus bowls.

To Slice To slice standing rib, hold rib up so the largest part of the rib sits on the cutting board.

With the flat edge of the knife positioned to be as close to the rib as possible make a long, slicing cut down the rib, and following as closely to the bone as possible.

Imagine following the bone with the flat surface of the knife as closely to it as you can.

You will be left with a very clean bone and an intact piece of meat.

One bone is removed, slice roast into 1/4 to 1/2 inch slices and serve with au jus and roasted garlic.

Allow each person to squeeze the garlic out of their pods and onto the plates as a condiment for the prime rib.