I love Prime Rib...but Wayne won't eat any roast with pink in it..so the
only time I get it is when we go out to eat. This sounds like a great
recipe. Thanks for posting it Evelyn

Jacquie

"Evelyn" > wrote in message
...
> Perfect prime rib, every time, any size roast.
>
>
>
> ______________________
>
>
>
>
>
> Season meat, then allow it to stand at room temperature at least one hour
> BEFORE you start roasting.
>
>
>
> While the meat is standing, start the oven to heat for at least one hour
> at 375 degrees.
>
>
>
> Now place the meat inside the oven and roast for exactly ONE hour at 375
> degrees.
>
>
>
> (DO NOT OPEN THE OVEN DOOR FOR ANY REASON from beginning to end)
>
>
>
> After the meat has roasted for one hour, shut off the oven, but don't open
> the door.
>
>
>
> Allow meat to remain in the oven for at least two hours, (or even all day
> if necessary).
>
>
>
> 40 minutes before serving, reset the oven to 375 again and roast for the
> last 40 minutes.
>
> (no need to preheat or anything, just 40 minutes from starting up to
> finish)
>
>
>
> Remove from the oven and allow meat to rest for about 1/4 hour before
> cutting it.
>
>
>
> Perfect medium rare every single time.
>
>
>
>
>
> (seasonings - I used garlic powder, dried thyme leaves, black pepper and
> kosher salt)
>
>
>
>
>
>
>
>
> --
> --
> Best Regards,
> Evelyn
>
> Rest in a sky-like mind.
> Sit like a mountain floating on the earth.
> Breathe like the wind circling the world
>
>