Tie the prime rib with butchers’ twine. Let sit at room temperature for one hour. Tie some sprigs of rosemary and thyme into the twine as well for additional flavor. Clean and cut the vegetables for the au jus and then place the vegetables and the broth into an aluminum pan. Set your Memphis Wood Fire Grill to Smoke Mode 225F and use oak pellets. Preparation. Place a clean skillet over medium heat. Add the butter and 2-tablespoons of oil. When the butter starts to foam, add the mushrooms and thyme; and season with salt and pepper. Preheat the oven to 450 degrees and set the oven rack in the center of the oven. Fit a roasting rack in a roasting pan, and set aside until needed. Pat the roast dry with paper towels, then rub the olive oil over the entire surface of the beef. Mix the seasonings together in a small bowl and mix to combine. Learn how to make the perfect Prime Rib at home - no fail! This will be your go-to recipe for perfect prime rib roast every single time. This Prime Rib Roast Check out BBQGuru's Website for more recipe, tips & tricks! http://bit.ly/BBQGuru Subscribe & become a BBQ insider! http://bit.ly/BBQGuruSubscribeFollow us How to make Au Jus SauceHi guys! In this video I show you just how easy it is to make tasty Au Ju sauce for the Prime Rib you just roasted. Click here to s To use Better than Bouillon, first remove the lid and foil seal. Scoop out the desired amount of bouillon paste from the jar using a dry spoon. For every 8 oz. of water, use 1 tsp. of bouillon paste. Add the bouillon paste to the water and stir until dissolved. You can now use the bouillon broth in your recipe. 1 Mix Au Jus Gravy Mix and water in 2-quart saucepan with wire whisk until smooth. 2 Bring to boil on medium-high heat, stirring frequently. Reduce heat to low. 1.) Pour all of the ingredients into a sauce pan and whisk until combined before turning on the heat. 2.) Turn on heat to Medium/High and continue whisking until simmering and slightly thickened and uniform (5-10 minutes). This Au Jus sauce will not be thick like gravy. Cook for 2-3 minutes until the shallots are just starting to soften. Add the garlic and cook, stirring often for another 30 seconds. Stir in the flour and cook for a further 30 seconds. Add in the red wine while stirring, then add in the beef stock plus half the salt and pepper. Stir again and bring to the boil. PYhpG.