desperatley requesting prime rib

i am desperate for a great prime rib roast recipe. I like alot of flavor

Prime Rib Roast With Rosemary Jus Lie

2 tbsp. chopped fresh thyme or 2 tsp. dried thyme
3 cloves garlic, minced
½ tsp. salt
¼ tsp. pepper
1 pinch cayenne pepper
1 (5 lb) prime rib premium oven roast
2 onions, thickly sliced
4 sprigs fresh rosemary or 1 tbsp. dried rosemary
1 cup dry red wine
¾ cup beef stock
2 tsp. cornstarch
2 tbsp. butter

On cutting board, mix thyme with garlic; sprinkle with salt. Holding knife blade at very low angle, rub many times to form smooth paste. Mix pepper and cayenne; rub over roast. Wrap in plastic wrap and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Scatter onions and rosemary in greased roasting pan. Place roast, bone side down, on onion mixture. Roast in 325ºF (160ºC) oven until meat thermometer inserted in centre registers 140ºF (60ºC) for rare, 1¾ to 2 hours, or 150ºF (65ºC) for medium-rare, 2¼ to 2½ hours, or to desired doneness. Transfer to cutting board or warmed platter; tent with foil and let stand for at least 10 minutes or for up to 30 minutes.

Meanwhile, skim fat from pan juices; place pan over high heat. Add wine; cook, scraping up any brown bits from bottom of pan, until reduced by half, about 3 minutes. In small bowl, whisk stock into cornstarch; whisk into pan and bring to boil. Boil for 1 minute; stir in butter. Strain into warmed gravy boat.

Slice bones off meat and separate each rib. Slice meat and arrange on platter along with ribs. Stir accumulated juices into sauce.

Prime Alberta Roast Beef

1 Alberta roast
1 onion
1 clove garlic
pepper, to taste
1 cup red wine

Roast Gravy

2 tbsp. flour
2¼ cups potato water

Puree onion and garlic, and add pepper to taste. Rub onion and garlic puree on roast and then place roast in oven fat side up. Pour wine over roast.

Without a lid, cook in HOT oven - 450 F for 15 minutes for larger roasts (10 pounds+); 10 minutes for 5-10 pounds. Then reduce heat to 325 F and cook either 20 minutes per pound for rare/medium-rare, 25 minutes per pound for medium done, or 30 minutes per pound for well done.
Before serving, let stand covered for 10 minutes. YIELD: 6

Roast Gravy

After the roast is removed from pan, place roaster on medium burner and whisk in flour to make a paste. Add 1/4 cup of potato water and continue whisking. Here you may add a little more flour (1-2 tbsp.) - making sure to whisk vigorously to avoid lumps. Add 2+ cups of potato water and whisk - bringing gravy to a boil - stirring constantly.

Reduce heat and add pepper and salt to taste (to taste the gravy, dip in a little bread - this is a great gravy taste tester – one passed down from prairie grandmothers. If you feel the gravy is too ‘pale’ you may add 1 tbsp of a Gravy mix, or 1 tablespoon or 1 Oxo Beef Bouillon, or even 1 tablespoon of Instant coffee.