Cured olive pesto, shaved black truffles, roasted cippolini onions

Ingredients:

1 center cut of Prime rib of Beef
2 tablespoons of minced garlic
2 tablespoons of coarse sea salt
1 tablespoon of minced shallots
2 teaspoons of cracked pepper
2 teaspoons of fresh thyme
1 teaspoon of red chili flake
1 tablespoon of olive oil
1 quart of beef au jus

Cured Olive Pesto
¼ cup of pitted cured olives
3 garlic cloves
2 tablespoons of pine nuts
¼ teaspoon of black pepper
1 pinch of cayenne
½ teaspoon of salt
2 tablespoons of Parmesan –Reggiano
1 cup of extra virgin olive oil

Preparation:

In a food processor combine first seven ingredients. Then mix in olive oil

Preheat the oven to 450 degrees. Take the first seven ingredients and mix in a bowl. Next cover the fat cap on the top of the rib with the ingredients. Place rib into a large roasting pan and place into preheated oven for 15 minutes, then reduce heat to 325 degrees. Roast beef until a meat thermometer inserted into the center registers 125 degrees about 2 hours and 45 minutes. Carve roast and serve with hot au jus and olive pesto.