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.