INGREDIENTS

INSTRUCTIONS

PREHEAT OVEN TO 450F. TRIM the excess fat from the roast, leaving only
1/4-inch of fat. Heat the oil in a large roasting pan over medium-to-high
heat on top of the stove. When the oil is hot, place the roast, fat-side
down, in the pan and brown for 5 minutes. Turn the roast on one end and
cook another 5 minutes. Turn on the other end and cook 5 minutes. Remove
from heat and discard fat. Sprinkle with desired salt and pepper. Place
roast in oven and immediately reduce heat to 350F. Roast approximately 12
minutes per pound for medium-rare, or about 2 hours for a 10-lb roast.
Remove the pan from the oven, remove the roast from the pan and let stand
for 25 minutes before carving. To serve, strain the gravy into a sauceboat
and carve the roast at the table, counting on about 2 people per rib.
FREEZING THE ROAST: Do not carve the entire roast if you don't have to. A
whole solid piece of meat is more successfully cooked when defrosted than a
few smaller pieces. Before freezing, heat a dry fry pan over high heat on
top of the stove. Place the remainder of the roast, cut side down, in the
pan and sear well. Allow the roast to cool to room temperature. Wrap with
freezer paper and then over wrap in plastic wrap. Label and place in the
freezer for up to 1 month. Defrost, without unwrapping, in the refrigerator
for 24 to 28 hours. To reheat defrosted rib roast, wrap prime rib in 1
layer of microwave plastic wrap and place in a covered roasting pan or
Dutch oven. Cover, place in the oven, turn temperature to 250F and cook
about 8 minutes per pound or until a meat thermometer placed in the
thickest part of the roast reads 110F. Remove pan from the oven and turn
temperature to 450F. Unwrap the roast, replace, uncovered in the pan and
replace in the oven for about 15 minutes to crust the outside.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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