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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Prime Rib Recipe

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This recipe for Prime Rib is from Memories and Meals, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Prime Rib any size
about 3/4 to 1 lb. per pound or 1/2 the number of bones as the number of people being served (i.e. 8 people = 4 bone roast).

Dad's preference is a 'bone in' prime rib as it is easier to reach the right temperature.
Directions:
Directions:
Have the butcher cut the bone away from the meat but keep it attached. (Jerry’s likely will have the best price.). Make sure it is room temperature before cooking. Make a salt paste (about 1 c. course salt with 1/3 c. or a bit less water). Place bone down on a roaster with rack. Cover the fat side with the salt paste. Put in oven at 500 degrees for 20 minutes. Put meat thermometer in the roast and reduce heat to 325 degrees. Watch carefully after 40 - 45 minutes. Meat thermometer should be 130 to 135 for medium rare. Take out of oven and let rest for 15 - 20 minutes while you make the au jus. Take off salt cap and trim bone. Cut slices with an electric knife.
Number Of Servings:
Number Of Servings:
Dependent on Size
Preparation Time:
Preparation Time:
Approximately 2 hours
Personal Notes:
Personal Notes:
A Dad Special Treat for Special Occasions. Many prime ribs were made and served for birthdays and Christmases. While they were always delicious, Dad was his biggest critic!!

 

 

 

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