Preheat oven to 375 degrees F. Mix the Kitchen Bouquet (liquid seasoning) with the corn oil and rub the whole surface of the roast, especially the two cut ends and the surface of the bony part, with the mixture. Score the fat on the top if you wish. Crush the garlic to a pulp with some of the Chef’s salt. Rub the entire amount of Chef’s salt and garlic into the surface, including the fat, covering completely. Pour water to a depth of 1 inch in the bottom of a roasting pan and add the coarsely chopped onion and carrot. Place the meat on the vegetables, fat side up. Roast the meat in the oven, uncovered for 30 minutes. Cover the pan and continue roasting until a meat thermometer registers the temperature your wish: 100 degrees for rare, 115 degrees for medium rare, or 140 degrees for medium. Remove roast from oven and let it stand on a board for at least 1 hour. Ten minutes before serving, bring the oven temperature as high as the control allows. Put the roast on a cookie sheet and place in the oven for ten minutes. If you like a dark, crusty surface, heat 4 to 6 tablespoons shortening to the smoking point and pour this hot fat over the beef before putting it back into the oven. Sebastian’s in Boulder Colorado, is a restaurant that specializes in slow roasted prime rib and fresh seafood from both coasts.