Food & Drink

Preparation Time: 1 minute
Cooking Time: 2 or more hours, mostly unattended
Resting Time: 15 to 35 minutes
Serves: 8 to 10

Ingredients:
8- to 10-pound rib roast
1 tablespoon olive oil
2 tablespoons salt
1 tablespoon freshly ground black pepper

HEAT the oven to 425 degrees.
RUB roast with oil, then salt and pepper. Set in a large roasting pan and place
in oven.
ROAST meat for 15 minutes per pound.
CHECK the internal temperature of the roast after 1 hour and 45 minutes, using
an instant-read thermometer placed in its midsection. 125 degrees is rare, 135
degrees is medium, and 155 degrees is well-done.
REMOVE roast from oven when it reaches the desired internal temperature.
Transfer meat to a cutting board and loosely tent it with aluminum foil. Do not
even think about cutting into it for at least 15 minutes; 30 to 35 minutes of
resting time is better. Once beef has been rested, discard foil, slice, and
serve.

This was the first time we have made a prime rib without using a Popeil Showtime Rotisserie, which is such a great product. I was annoyed by the "Set it and forget it!" infomercials, but somehow one made its way to my mom's kitchen.

We did not use it because instead of the usual 3 rib roast, this year we had a 5 rib roast to accommodate more eaters. Ours was a nearly 15 pound roast. For a piece of meat that size, I feel the 15 minutes per pound roasting time is a little on the conservative side. Given my preference, we would revert back to the old way, but roasting in the oven still produced a beautiful piece of meat.

The only thing other than cooking time where we diverted from the basic recipe above was in adding probably 6 minced cloves of garlic to the salt and pepper that was rubbed on the roast before it was placed in the oven.

It is another simple recipe for a fantastic meal, if you're in the market. Just be sure to invite me over, even though you might have to fight me for the ribs; they are by far the best part.

There is no hesitation in calling this one of my favorite restaurants in Michigan. I only wish that I made the effort to go more often.

The signs are hard to read, but you find Red Coat on the east side of Woodward, north of 13 mile road. The building is not a large one, and it has the feel of a lodge in the woods. You will probably want to call ahead to put your name on the to-be-seated list as it is usually pretty busy.
(248) 549-0300

The menu is complete with Traditional "American" foods, but I don't need it when I go there. I always do and always will get the same thing. I start with a bowl of clam chowder, then I have a cheeseburger and onion rings. Each item is the best I have had. There is really nothing like a good hand battered onion ring. I could make a meal just out of these. If you're so inclined, they do have a "burger sauce" which I believe is a mayonnaise based sauce with minced onion. I haven't had it, so I cannot comment; cheese and ketchup suits me just fine.

The prices are extremely reasonable. When I was there the other night, there were 7 of us having dinner. Including a few drinks, before tip, our bill was $90. The large party was probably not advisable on such a busy night, but there was not too much of a problem seating us.

The staff is friendly and accomodating. I have never had any complaints, but there has been more than one occassion when they have gone out of their way for me. That is always appreciated.

He who climbs a ladder must begin at the first step.