I use this for other roasts also and it works every time. nothing to
forget,
unless it is to NOT OPEN the oven door.

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
lukewarm, 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 500 degree F, let set for 90 minutes then 30
minutes at 375 degree F. 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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