Email to George      

Prime Rib Roast

Source of Recipe

Melinda Lee
Remove roast from refrigerator about 2 hours (an hour or two more if it’s a very large roast) before roasting. Pat surface of roast very dry with paper towels-this promotes good caramelization (flavor and color) on the surfaces.

Preheat oven thoroughly (at least 1/2 hour) to 450 degrees.

If desired, stud roast with slivers of fresh garlic, using the sharp tip of a small knife to guide garlic pieces into meat.
*****PAT ROAST DRY BEFORE SALT AND PEPPER, THEN SPRINKLE A LITTLE FLOUR OVER IT AND RUB IT IN****

Generously season roast with salt and fresh-ground pepper.

Place prepared roast into preheated oven for 20 minutes (30 minutes if roast is very large). Reduce heat to 325 degrees, and continue roasting until desired temperature has been reached. The total roasting time will be about 17 minutes per pound, for medium rare. Check with instant-read thermometer, inserted in the thickest part of meat, not touching bone. Thermometer should read 125 degrees for very rare, 128-132 for medium rare, about 135 for medium, about 140 for well done (which is not recommended as it will be dry).

Remove roast from oven and ALLOW TO STAND for 20-30 minutes before carving. This will complete cooking and allow internal juices to distribute themselves evenly throughout meat, so slices will be juicy.

****MY PERSONAL KITCHENAID OVEN TEMPERATURE SETTINGS
140 RARE
160 MEDIUM
170 WELL DONE