Rheamy's Prime Rib

20 Servings
Tenderloin
American
Christmas Tenderloin American

1 small end
20 dashes lic Salt
20 dashes ck Pepper
20 dashes Lawrys son

1) Have your butcher cut the bones from the roast and tie them back on. This makes it much easier to slice the beef later. 2) Heat the oven to 300-325 degrees. 3) Place the roast in a shallow roasting pan and season it to taste with the spices. 4) Go heavier on the garlic salt than the Season-All. 5) Insert a meat thermometer in the top side, or fatty side, of the roast away from any bones. 6) Place the roast, rack end down and fat side up, in the pan. No need to use a roasting rack, as prime rib has its own rack built in! 7) Place the roast in the oven and cook it 18-20 minutes to the pound for rare. (The end cuts will be medium, if there is anyone who wants the beef more done.) 8) When the roast is ready, the meat thermometer should register 140 degrees. Be sure to watch it closely when the thermometer starts to climb, as it cooks rapidly after that. 9) Allow the roast to stand at least 15 minutes before carving. It will actually continue to cook a little after removal from the oven.


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