STANDING PRIME RIB
The key to great prime rib roasting is to buy the best aged beef roast you can find. Then simple seasoning and a good hot oven to start the roasting are key.
Yield: 4 to 6 servings (allow 2 servings per rib bone)
2 to 3 rib roast of beef
2 teaspoons coarse salt
Several generous grinds of black pepper
- Preheat the oven to 425 F. Place the roast, which should be at room temperature on a rack in an open roaster. Season all sides of the roast, patting the seasonings in firmly.
- When the oven is preheated, place the roast in the oven, allowing approximately 20 minutes per pound for medium rare. Roast until the internal temperature is 140 F for rare, 150 F for medium rare, 160 F for meium and 170 F for well done.
- After 20 minutes, turn the heat down to 325 F for the rest of the roasting period. Begin testing for doneness after 1 hour. Allow roast to set for at least 20 minutes before carving for the juices to settle in.