Easiest way I know to do prime rib. fourth year in a row we have done it
this way



Tim



Rare Prime Rib

Yield: 16 servings



12 lb Prime rib roast

Salt to taste

Black pepper to taste

Remove roast from the refrigerator at least two hours before beginning to
cook. Place in a shallow roasting pan and liberally sprinkle fatty top with
salt and pepper. Pat in. To protect the oven from spattering fat, place a
tent of aluminum foil loosely over the top of the meat. Preheat the oven to
500*F and when preheated place roast in oven and roast for the times listed
below. THE TIMES MUST ABE ADHERED TO EXACTLY. Set a timer to remind you as a
few minutes of overcooking will ruin the roast. When the cooking time ends,
turn off the oven but DO NOT open the door. Allow the roast to remain in the
oven for at least 1 hour or until the oven is luke warm, which occurs in
about 2 hours. The roast will be beautifully rare inside and retain a
crunchy outside and an internal heat suitable for serving for 2 hours. The
roasting time works out to 15 minutes per rib or approximately 5 minutes per
pound. NOTES: 1. For a 2 rib roast weighing 41/2 -5 lbs. allow 25 to 30
minutes at 500*F 2. For a 3 rib roast weighing 8-9 lbs. allow 40-45 minutes
at 500*F 3. For a 4 rib roast weighing 11-12 lbs. allow 55-60 minutes at
500*F 4. Have your butcher prepare the roast by removing the chine bone and
cutting the meat from the bones. Then return the chine bone and the meat to
its original shape and tie the roast to hold it together. This will
facilitate your carving. 5. A small end Prime rib is always the best.



Also rubbed with garlic and inserted some garlic into the roast.





For a 7 lb rib, 35 minutes at 500degree F, let set for 90 minutes then 30
minutes at 375 degreeF. This should be about medium rare or so.



10 lb rib, 50 = 60 minutes at 500 degrees F, came out great, broiled some
of rarer ones for a couple of minutes under the broiler. See sauce below







Pan sauce -



2 cups beef stock or canned broth

Sprig of thyme or ½ teaspoon dried

Worcestershire sauce to taste

Salt and pepper to taste





Also makes excellent gravy as above.