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Classic Prime Rib Recipe

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This recipe for Classic Prime Rib, by , is from The Burton/Powell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Powell
Added: Tuesday, June 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Ask the butcher to French-cut your rib-eye roast which means he trims it to expose the rib bones in back. 6 and 1/2 pounds will make for about 12, 4 or 5 oz servings.
Kosher salt
pepper

Directions:
Directions:
Preheat oven to 325
Rub roast on all sides with salt and pepper.
Place roast, bone side down, in a roasting pan. You can tie the roast together by weaving rope back and forth between the rib "fingers". It isn't completely necessary but helps it hold its' shape.
Bake for 2 hours or until thermometer in thickest part says 130
for a farely rare roast. Adjust time according to taste. Remove from oven and place on cutting board and "rest" with out cutting ATALL for 10 minutes. If you cut prematurely all the juices run out. When it sits, the moisture redistributes through the roast so it won't be "dry" when served.

 

 

 

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