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The Water Cooler
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Prime Rib pro, please come in.
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<blockquote data-quote="acope" data-source="post: 1371999" data-attributes="member: 2919"><p>Rub the roast with sea salt and cracked black pepper. Put it on a rack in a roasting pan, fat side up. The fat layer will melt down over the roast for extra goodness. 450 degrees for 30 minutes to get a crisp outside, then down to 300 and cook until the center of the roast is up to temperature. </p><p></p><p>145 degrees for medium rare, 160 degrees for medium. Remember the roast will continue to cook when you take it out of the oven, so pull it out 5 - 10 degrees before your target doneness.</p><p></p><p>If cooking for a group, I will cook the roast to medium rare and pull it out of the oven, then broil individual slices to order.</p><p></p><p>We usually have prime rib for Christmas dinner and use this recipe. Hope you enjoy.</p><p></p><p>Allen</p></blockquote><p></p>
[QUOTE="acope, post: 1371999, member: 2919"] Rub the roast with sea salt and cracked black pepper. Put it on a rack in a roasting pan, fat side up. The fat layer will melt down over the roast for extra goodness. 450 degrees for 30 minutes to get a crisp outside, then down to 300 and cook until the center of the roast is up to temperature. 145 degrees for medium rare, 160 degrees for medium. Remember the roast will continue to cook when you take it out of the oven, so pull it out 5 - 10 degrees before your target doneness. If cooking for a group, I will cook the roast to medium rare and pull it out of the oven, then broil individual slices to order. We usually have prime rib for Christmas dinner and use this recipe. Hope you enjoy. Allen [/QUOTE]
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