Source: Tony Stallone, Peapod, Chicago, Illinois

1 (5-6 pound) prime rib
1 tablespoon extra virgin olive oil
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon coarse ground black pepper
1 tablespoon garlic salt
1/2 teaspoon oregano
2 cups beef broth
1 cup red wine
2 shallots, finely chopped

Preheat oven to 500 degrees F.

Rub prime rib with olive oil.

Combine all spices in a bowl; apply liberally to surface of roast. Place in oven, then immediately turn heat down to 325 degrees F. Bake 17-20 minutes per pound or until internal temperature reaches 130 degrees F for medium-rare.

Remove beef from pan, cover with foil tent to keep warm.

Place pan on stove top and de-fat juices. Add broth, wine and shallots; simmer over low heat until reduced by half. Serve au jus alongside carved roast.

Serves 6 to 8.

Nutrition values per serving: 753 calories, 48 g fat, 3 g carbohydrates, 1 g fiber, 69 g protein, 201 mg cholesterol, 1,153 mg sodium