Rib roast "au jus"

Ingredients:

• 1 marbled prime rib steak with a high fat content (rib cut) weighing 1.8 - 2.3 kg.
• 5 cloves of garlic, cut into strips
• 1/4 cup dry pepper-garlic marinade
• 2 tablespoons hot mustard
• 2 tsp Worcestershire sauce
• 0.5 cups red wine
• 1 cup beef broth

Preparation:

1. Preheat oven to 175°C.
2. Using a small, sharp knife, make slits in the meat about 7 cm apart and insert garlic slices into the slits. Using a pastry brush, coat the entire meat with mustard. Sprinkle with the pepper-garlic marinade, completely coating the meat.
3. Place the roast on a rack set in a roasting pan and roast until a thermometer inserted into the center of the meat registers 135°F (55°C). Remove the roast from the oven, cover with foil, and let rest for 10-15 minutes.
4. Prepare "au jus"Place the roasting pan on the stovetop over medium-low heat. Stir in the Worcestershire sauce and wine, scraping up any browned bits from the bottom. Reduce the liquid slightly and add the broth. Bring to a simmer and reduce slightly. Serve the juices with the sliced ​​meat.