Brent's Prime Rib Roast - Christmas Tradition

Brent is quite proud of this Christmas roast, enough to have him urge me to post this recipe (and photo) for all to see and know. 

BRENT'S PRIME RIB ROAST - CHRISTMAS TRADITION

  **Martha Stewart's Prime Rib Roast 101**

Ingredients:

*(1) 3-rib prime rib roast, first cut, trimmed and tied, room temperature (ours came trimmed and tied, you can have the butcher do this if it is not already prepared so).

* 2 tablespoons kosher salt

* 1 tablespoon freshly ground black pepper

* 1 1/2 cups dry red wine

Directions:

1. Bring roast to room temperature (about 2 hours before cooking) so it cooks evenly.
   
2. Preheat the oven to 450 degrees F with a rack on the lowest level.  Rub the roast all over with the salt and pepper.  To season the roast, rub the meat all over, evenly, with salt and pepper. An even layer applied to the fat will make the roast more beautiful.
   
3. Transfer to a heavy 13"x16" metal roasting pan (do not grease).  Arrange the meat, fat-side up. Insert an instant-read thermometer in the thick end of the roast (not touching a bone)
4. Cook 20 minutes. Reduce the heat to 325 degrees F, and continue cooking until thermometer reaches 115 degrees F, about 1 hour 25 minutes. If it is not done, return to oven; check the temperature at 10-minute intervals.
5. Transfer the roast to a platter; set aside in a warm place. Let the roast rest for at least 30 minutes before carving to allow the meat juices to redistribute themselves back through the roast. (As the roast rests, the temperature will increase by about 10 degrees F, to 125 degrees F (rare).) Do not tent or cover the roast, or the crust will get soggy.
6. Pour the fat and drippings into a fat separator or a glass measuring cup; set aside (this is if you're making yorkshire pudding; otherwise, you can just discard the fat drippings).
7. Plasce the roasing pan over medium-high heat. Pour the red wine into the pan; scrape the bottom with a wooden spoon, loosening any cooked-on bits to deglaze pan.  Cook until reduced by half, about 6 minutes. Place a fine sieve in a medium heat-proof bowl. Strain the sauce into the bowl. Keep warm to serve with roast.