Prime Rib Beef Roast

1 Beef Rib Roast - 6 to 8 pounds
6 cloves garlic minced
1 and 1/2 teaspoons dried thyme
½ teaspoon celery seed
1 teaspoon cracked black pepper
1 cup water (beer or wine optional)
Salt

Heat oven to 450-F. Combine garlic, thyme, celery seed and pepper and rub onto roast.

Place roast uncovered, fat side up, in a shallow roasting pan.
Brown roast in oven for 30 minutes at 450-F.
Reduce temperature to 200-F and continue to cook for 30 minutes.
Open oven and slowly pour 1 cup water to pan.
Insert ovenproof meat thermometer so tip is in thickest part of beef,
not resting in fat or touching bone.
Continue Roasting at 200- F for another 3 hours or until,
meat thermometer registers 135 for medium rare; 150 degrees for medium.
Remove from oven and season with salt.
Tent top of roast with a piece of tin foil. Let stand 20 minutes. Carve roast.

Serve with Au Jus and Horseradish sauce

Makes 7 to 9 servings