Prime Rib Roast

The ideal standing rib roast should contain 3 to 5 ribs. A 3-rib roast will weigh 6 to 7 pounds, a 5-rib roast 10 to 12 pounds, and a full 7-bone prime rib can weigh 14 to 16 pounds. A full 7-bone pound prime rib will feed 15 to 20 people. Allow 1/2 -1 pound per person. Use this guide to ensure your standing rib roast is cooked to perfection.

Use a thermometer inserted in center of meat until the bulb rests in the thickest part of the meat (not touching fat or bone). Remove from oven when temperature is 5-10 degrees F lower than desired. A roast will be easier to carve if allowed to stand, covered with foil, 10-15 minutes after removing from the oven. It should be removed when the thermometer registers 5 degrees lower than desired doneness on a 3-10 pound roast, 10 degrees lower on a 11-14 pound roast. The residual heat will continue cooking the roast bringing the final temperature up by 5-10 degrees, depending on size.

  

Serving Size : 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 pounds Bone-In Beef Rib Roast -- external cap of fat removed
3 tablespoons Seasoning Salt -- to taste
2 pounds Rock Salt -- to cover

1. Before cooking the prime rib, bring the beef to room temperature. Usually, 2 -3 hours.

2. Preheat the oven to 325°F.

3. In a large roasting pan, add the rock salt to cover bottom of pan.

4. Liberally, season the beef and place in the roaster.

5. Cooked the prime rib at 325°F for 1 to 1 1/2 hours or until it reaches an internal temperature of 110°F.

6. Remove from the oven, cover lightly with aluminum foil, and allow to stand for 1 hour or until an internal temperature of 130°F.

NOTES : When cooking prime rib, it is important to allow a large piece of beef to rest; to the desired internal temperature.  The less done the better.