Preheat oven to 450 degrees F.

Take the meat out of the fridge and bring it to room temperature before cooking.

In a small bowl mix together parsley flakes, basil, pepper, Italian seasoning, and salt. Set aside.

Put the prime rib roast in an ungreased pan on a rack, with the fat side up. Bake for 15 minutes to sear the meat.

Reduce the oven temperature to 250 degrees.

Remove the prime rib from the oven and rub it with Worcestershire Sauce. Give the meat a generous sprinkling of onion salt and garlic powder, rubbing it in on all sides. Sprinkle with the spice mixture, and rub it on the outside of the roast.

Place the roast back in the oven and cook for 15 minutes per pound. This will make the roast Medium Rare. You are aiming for an internal temperature of 115-120 degrees Fahrenheit with a digital meat thermometer.

To make your own Au Jus: Skim the fat from the drippings, and return the drippings to the pan. Combine with beef bouillon and water. Add bouillon to drippings to make Au Jus.

For extra Au Jus, just use McCormick au jus packets, according to package instructions.

We heat the extra au jus in an electric skillet, and as we carve the roast, add the slices to the au jus to bring it up to temperature for the person who will be enjoying it. It only takes a couple of seconds!