I have made a prime rib like this for 4 yrs and comes out great.
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: For a 2 rib roast weighing 41/2 -5 lbs. allow 25 to 30 minutes at
500*F For a 3 rib roast weighing 8-9 lbs. allow 40-45 minutes at 500*F For
a 4 rib roast weighing 11-12 lbs. allow 55-60 minutes at 500*F 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. 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 1/2 teaspoon dried
Worcestershire sauce to taste
Salt and pepper to taste

Also makes excellent gravy as above.



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mixture into patties or stuff into natural casings.



Stillborn Stew

By definition, this meat cannot be had altogether fresh,
but have the lifeless unfortunate available immediately after delivery,
or use high quality beef or pork roasts (it is cheaper and better to
cut up a whole roast than to buy stew meat).

1 stillbirth, de-boned and cubed
¼ cup vegetable oil
2 large onions
bell pepper
celery
garlic
½ cup red wine
3 Irish potatoes
2 large carrots

This is a simple classic stew that makes natural gravy,
thus it does not have to be thickened.
Brown the meat quickly in very hot oil, remove and set aside.
Brown the onions, celery, pepper and garlic.
De-glaze with wine, return meat to the pan and season well.
Stew on low fire adding small amounts of water and
seasoning as necessary.
After at least half an hour, add the carrots and potatoes,
and simmer till root vegetables break with a fork.
Cook a fresh pot of long grained white rice.



Pre-mie Pot Pie

When working with prematurely delivered newborns (or chicken) use sherry;
red wine with beef (buy steak or roast, do not pre-boil).

Pie crust (see index)
Whole fresh pre-mie; eviscerated, head, hands and feet removed
Onions, bell pepper, celery
½ cup wine
Root vegetables of choice (turnips, carrots, potatoes, etc) cubed

Make a crust from scratch - or go shamefully to the frozen food section
of your favorite grocery and select 2 high quality pie crusts (you
will need one for the top also).
Boil the

mixture into patties or stuff into natural casings.



Stillborn Stew

By definition, this meat cannot be had altogether fresh,
but have the lifeless unfortunate available immediately after delivery,
or use high quality beef or pork roasts (it is cheaper and better to
cut up a whole roast than to buy stew meat).

1 stillbirth, de-boned and cubed
¼ cup vegetable oil
2 large onions
bell pepper
celery
garlic
½ cup red wine
3 Irish potatoes
2 large carrots

This is a simple classic stew that makes natural gravy,
thus it does not have to be thickened.
Brown the meat quickly in very hot oil, remove and set aside.
Brown the onions, celery, pepper and garlic.
De-glaze with wine, return meat to the pan and season well.
Stew on low fire adding small amounts of water and
seasoning as necessary.
After at least half an hour, add the carrots and potatoes,
and simmer till root vegetables break with a fork.
Cook a fresh pot of long grained white rice.



Pre-mie Pot Pie

When working with prematurely delivered newborns (or chicken) use sherry;
red wine with beef (buy steak or roast, do not pre-boil).

Pie crust (see index)
Whole fresh pre-mie; eviscerated, head, hands and feet removed
Onions, bell pepper, celery
½ cup wine
Root vegetables of choice (turnips, carrots, potatoes, etc) cubed

Make a crust from scratch - or go shamefully to the frozen food section
of your favorite grocery and select 2 high quality pie crusts (you
will need one for the top also).
Boil the