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.
You can adjust cooking time. But be careful to not get overdone. You can
slice and put under broiler for those that like to ruin a good rib.
(Wife's
brother-in-law)

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 1/2 teaspoon dried
Worcestershire sauce to taste
Salt and pepper to taste




Also makes excellent gravy as above.


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