For the Au Jus:
Carrots
Onions
Celery
Kitchen Bouquet
White pepper
Beef stock
For the Marinade:
Kosher salt
Minced garlic
Pepper
Liquid smoke
Soy sauce
Sugar
To Make the Au Jus:
Chop carrots, onions, celery and minced garlic. Saute until soft. Add Kitchen Bouquet and white pepper to beef stock. Add liquid to the vegetables. Bring to a hard boil. Reduce heat to a simmer, cook for 45 minutes. Cover, turn off heat, let stand for 1 hour. Strain and skim any oil off the sauce.
To Marinade the Beef:
Mix the marinade ingredients together in a large bowl. Rub on the whole rib eye (prime) log until completely covered. Let stand on a grate in a pan, covered overnight (10 to 15 hours).
To Cook:
Remove from cooler, bake in oven at 500° F for 15 to 20 minutes. Turn oven down to 180° to 200° degrees F. Bake in a sealed oven (do not open) for 2½ to 3 hours. The longer you leave it in the oven, the more "well" your meat will be. This time frame will produce a medium rare to medium prime. Turn oven off, and let rest for 1 hour. Slice; serve with your au-jus, ENJOY!
Source: KIDK 3 Idaho Falls, December 5, 2001
Source: http://www.recipelink.com/msgbrd/board_14/2011/DEC/36919.html
