Makes the best rib and the drippings make a spectacular gravy
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 be 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



--
Rec.food.recipes is moderated by Patricia D Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/