 Prime rib is celebratory. It's special and believe it or not, it's easy to make. The ideal prime rib is not undercooked. It's not overcooked. It's that perfect medium rare from edge to edge. And the secret to that is like Jose's enameled cast iron roaster. First things first, we're gonna get this on medium-high heat right on the stove. And while the roasting pan gets nice and hot, we are going to season our roast with some salt and pepper. So I'm not adding too much salt at this point because I already salted the roast overnight. In this case, just a little extra seasoning to make it super delicious. And of course some fresh cracked black pepper to the heated roaster. Just a little bit of oil. Nice and hot. We're going to go to good sear on this roast. You're not looking to cook this roast through at this point obviously. We're just looking to get a nice sear, a nice brown color. It's going to take about 10 minutes. Plus all these fats and juices are just going to add so much flavor to the sauce we make later on. This looks great. The top is brown. The bottom is brown. The sides are untouched. And believe it or not, this roaster is ready to go from the stove top to the oven. The roast is going into the oven at a surprisingly low temperature of 200 degrees. It's going to cook for two and a half to three hours. When your roast is between 100 and 110 degrees, it's time to turn off the oven and here's the cool part. The heat retention of this cast iron roaster gives you that gentle glide to medium rare perfection. Look at this glistening roast. I've let it cool slightly. I'm going to go ahead and get it onto this rack to rest. I'm going to tin it with a sheet of foil. And at this point, we're going to let it rest for at least 30 minutes, but preferably an hour. And now we have plenty of time to roast some vegetables and make a delicious rosemary jus. All right, we've got a ton of fat in here, but we also got a ton of flavor. First thing I want to do is pour off some of that fat. Almost all of it. You want to leave about two tablespoons. We are going to make the sauce in the same pan. So into the roaster shallot, garlic and plenty of rosemary. After just a minute, it's time to add some red wine. You're going to bring that to a simmer. You're going to cook until it's nearly evaporated. One of the things I love about Locreze's enamel cast iron pans is the interior color really shows you what's happening to the food. I know this is ready because it's slightly reduced and when I drag my utensil across the bottom, you can see the surface. Okay, into the roaster, beef stock. Use your spoon or spatula to scrape up all those tasty bits from the bottom and the edge of the roaster. It should be reduced by about half, just slightly thickened and use a slotted spoon just to remove the rosemary and garlic. Look, that is a beautiful rosemary jus. To finish it off, just a little bit of butter. Take a whisk and slowly emulsify the butter into the jus. Let's give this a taste. Perfect. Let's get it into a little saucepan to keep it warm. There we go. Cover that, keep it warm and on to the vegetables. Got some potatoes right into the same roasting pan. Some fennel. Beautiful fennel. A generous glug of extra virgin olive oil. Salt. Fresh cracked black pepper. Quick toss. And these go into the oven for about 35 to 40 minutes. With this one enamel cast iron roaster, we got all of this. But this is the real reason we're here. The heat retention of that cast iron roaster brought us to the perfect medium rare from edge to edge, top to bottom. And with a feast like this, it's time to celebrate.