Standing Prime Rib Roast -

Directions

1. Take the meat out of the refrigerator at least 3 hours before your going to cook it. It is important to know the exact weight of the roast.
2. The approximate cooking times are:
3. Rare 15-18 per pound
4. Medium 20-25 minutes per pound
5. Well 27-20 minutes per pound
6. You want to bring the meat up to room temperature, this is critical for the best results. Do the math, a 10# roast will take about 3 hours and 20 minutes to cook to medium rare and once done it needs to rest for 30 minutes so if your going to serve dinner at say 5 it should go into the oven around 1 o'clock. In this scenario I would take the roast out at 7 at let it sit till I put it in at 1. I like to pepper it heavily when it comes out of the refrigerator and just before cooking lightly sprinkle with garlic salt.. Don't over do the seasonings as you want to let the taste of the beef shine through.
7. Place the roast into a roasting pan that's slightly larger than the piece of meat. If you intend to utilize a jus or gravy take some sliced up carrot, celery , onion and one clove of garlic and lay them around the pan, not on the meat and let them stew in the juice as it renders from the meat. Preheat the oven to 500°. Place the roasting pan in the lower third of the oven and roast for 15 minutes. Then turn heat down to 325° and continue to cook until the center temperature is at the temperatures stated below. Remember the roast will continue to cook as it rests so you want the temperature slightly below your actual final temperature. About 45 minutes before the roast should be done start checking the temperature.
8. Cooking times are approximate, the true test is to take the temperature of the roast. A thermometer placed into the center of the eye of the roast should read 120° - 125° for rare, 125° -130° for medium rare , 130° - 140° for medium.
9. Final temperatures after the roast has rested should be close to:
10. 130° - rare
11. 140° - medium rare
12. 150º - medium
13. 160º - medium well
14. 165°+ - well
15. In Cooking 4 to 7 ribs I like to run the rare center up to 130º, that way you get a wider variety of doneness choices in the roast after it rests, with the outer pieces medium or slightly better and a descending array of doneness towards the rare at the center. I try and gauge how many guests want cuts more toward medium and if there are more than one or two I cut from both ends working towards the center.
16. Once the roast is taken out of the oven it should be placed on a warm plate and covered with foil and left to rest for about 30 minutes. During this time you can finish your other food preparations and make the Au Jus.
17. Place the roasting pan on a burner of the stove top turn to high and when hot add about ¼ cup of good red wine or stock and deglaze the pan. If there does not appear to be enough sauce in the pan you can add more stock after you have deglazed. Let the wine reduce by about ½ and pour everything into a measuring cup straining out the vegetables, by putting into a measuring cup it makes it easier to strain off the fat, then place the Au Jus in a serving boat. Serve on the side.
18. However for us, a good Horseradish Sauce is a must for the beef. It's fairly simple to make, take sour cream and add in a good prepared horseradish until you reach the flavor and heat you want, I make it fairly strong the day before and let it sit overnight in the refrigerator.
19. Make your slices between ½ and 1 inch thick. Follow these simple directions and you'll have a great meal. This has become a Christmas must for one of our grandchildren who looks forward all year to a roast beast dinner at grandpa's. Start your own tradition. Enjoy!