| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main dish, Beef, Party | 1 | Servings | |
INGREDIENTS
| Salt | ||
| Pepper | ||
| Garlic powder | ||
| 1 | Rib roast |
INSTRUCTIONS
Preheat oven at 500 degrees for a minimum of 20 minutes. Season the prime rib to taste (salt, pepper, garlic pow- der), put in preheated oven and roast for 5 minutes per pound. Turn oven off and leave roast in there for two hours. DO NOT OPEN OVEN FOR ANY REASON, until the two hours are up. This makes a very rare, very juicy, prime rib with a crusty outside. (As I said, this method applies to any beef roast, but it must be AT LEAST 5 pounds. 2. (This is for a 4 rib roast). Bring roast to room temperature. Rub fat (not flesh) with salt and pepper. Stand roast on its bones, fatty side up, in a shallow roasting pan and put it in preheated 350 oven. Time it: calculate 17 minutes of cooking time per 1 lb. of roast that is to be well done on the outside and very rare inside--so that it can be allowed to stand for 15 min- utes out of the oven before it is carved. This gives the juices a chance to settle and makes carving easier. If you are using a meat thermometer, insert it so that the point is in the center of the meat, not touching the bone. For very rare meat, the internal temperature should read 125 degrees. Remember, the roast contin- ues to cook after it is taken out of the oven. JANE HERTER (GGTM33A) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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