"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Prime Rib of Beef Recipe

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This recipe for Prime Rib of Beef, by , is from THE SMITH FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sally Gladwell Holton
Added: Wednesday, November 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6-8 pounds boneless beef rib roast
1 tablespoon onion salt
1 tablespoon paprika
1/2 tablespoon freshly ground pepper, preferably white
1/2 tablespoon thyme
a few cloves of garlic peeled and sliced
Olive oil

Directions:
Directions:
Preheat oven to 500 degrees. Multiply the weight of the meat times 5. This will give you the amount of time to leave it in the oven at 500 degrees. Example: 5 lbs. times 5 equals 25 minutes. Ovens may vary. 5 times the weight gives me medium to medium rare. For medium rare to rare I multiply the weight of the meat by 4.8. Wash and dry the meat and rub olive oil in the meat. Put small slices into the meat and insert garlic slivers. Mix the spices together and rub them on the meat. Stand the roast fat side up in the roasting pan. I also place a rimmed cookie sheet under the pan to stop some of the splatter. Put the roast into the well preheated oven and close the oven. BE EXACT ON YOUR TIME! DO NOT REOPEN THE OVEN DOOR. My 5 lb. roast will stay at 500 degrees for 25 minutes. Your roast stays in for whatever the number of minutes you figured out. When the timer goes off, shut the oven off and reset your timer for 2 hours, BUT DO NOT OPEN THE OVEN DOOR UNTIL 2 HOURS ARE UP! Your roast will be ready to serve and perfect throughout.

 

 

 

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