Rosemary, Thyme, Garlic, Black Pepper Prime Rib

• One prime rib roast (this one was 6 bones, and about 3.5kg)
• fresh thyme leaves
• fresh rosemary sprigs
• garlic cloves
• black peppercorns
• 2 white onions
• 3 carrots
• 1 bunch celery

1. Clean up the roast as necessary and pat dry
2. Put the thyme, rosemary, and pepper in a spice grinder and blitz until finely chopped Do not blitz too long as the fresh herbs contain moisture and will form a paste. You want more of a dry rub.
3. Mince the garlic by hand or machine and mix together with the above herb and spice mixture. This will make the rub a little wet, but it should be easy to spread on the meat.
4. Place the roast in a roasting pan or large pot (I used a rondeau). Position it so that is is resting on the bones with the fat cap up. This will serve as a natural roasting rack and the fat will baste the meat during cooking.
5. Apply the herb mixture to the meat, spreading it in an even layer all over and ensuring it sticks.
6. Roughly chop the vegetables and add to the pan around the meat.
7. I then covered this with plastic wrap and allowed it to be seasoned overnight.
8. The next day, I cooked the roast at 425◦F for about 3 hours until the internal temperature was 120◦F.
9. You can lower the oven temperature to 325◦F-350◦F after 15 minutes or so, just to get the initial browning or cook the roast at a lower temperature for longer to avoid shrinkage.
10. Allow the roast to rest, covered with foil, for an hour or so before carving.

Multigrain Rosemary Crackers

Multigrain Rosemary Crackers
2 Tablespoons ground flaxseed
1/3 cup warm water
3 cups whole wheat flour
3 Tablespoons dry rosemary
1 teaspoon salt
1/4 cup olive oil
1 cup cold water

Soak the flax in the warm water for ten minutes or so until the flax absorbs most of the water and swells.
Meanwhile, stir together the flour, rosemary, and salt. Stir the oil into the flax and stir in. Slowly stream the water in, mixing well and using your hands to incorporate all the dry flour into the mixture. You may not need all of the water, or you may need slightly more.

The dough is ready when it is wet enough to hold together without crumbling and roll, but should not be quite as wet as biscuit dough. Roll the dough out as thinly as possible - like for tortillas, without being see-through. I find it easier working with only one quarter of the dough at one time. Cut crackers out into shapes, or simply use a knife to cut squares or rectangles. 

Place on baking sheets lined with parchment paper. You don't need to space them apart as they will not spread. Bake at 350◦F for 15 minutes or until golden and crisp. Cool and store in an airtight container. Serve with your favorite dip or spread. 
I cut hearts and flowers and got around 150 crackers.