Prime Rib


Trim prime rib roast of all extra fat. Twenty four hours before cooking, season liberally with coarse salt, coarse pepper, garlic, and other seasonings of choice, and refrigerate in a heavy zip lok bag.

Preheat oven to 500 degrees. Place a thermometer into the center of the roast and set temperature for 140 degrees for medium rare beef. Cook at 500 degrees for 20 minutes; reduce oven heat to 250-275 degrees until desired temperature is reached.

Let roast stand for 30 minutes before slicing.