1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 teaspoon dried cumin, 1 tablespoon beef bouillon, 1 teaspoon black pepper, 1 teaspoon dried oregano leaves, 1 (3 1/2 lb) prime rib, 3 tablespoons olive oil, 2 teaspoons minced garlic, 1 medium white onion, sliced, 1/2 cup commercial chunky salsa, 1/2 cup red wine.

Get out a small bowl, add the thyme, rosemary, cumin, bouillon, black pepper, and oregano, mix well.  Sprinkle the seasoning on both sides of the roast and press the seasoning into the roast.  Get out a Dutch oven, add the olive oil, bring the heat up to medium, add the roast, sear on both sides until the roast is medium brown. Add the wine, and salsa, bring to a boil, reduce heat to a simmer.  Cover the pot and cook for about 1-hour.

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