Prime Rib

This works for 3-4 bone prime rib roasts. It works for 9 bone roasts. Perhaps for other ones as well. I have tested with 6-9 lb roasts and that monster 26 lb one. Expect about 1 lb of uncooked prime rib with bones for each adult to eat.

Prepare the roast starting up to 4 days ahead:

1. Thaw if frozen. (This may take up to 3 days.)
2. Remove any wrapping from the roast.
3. Salt liberally on all sides. 
4. Put it in a pan with airspace on all sides. This means it must sit on a rack in a pan with space on the sides.
5. Leave in the refrigerator for 1 to 4 days.

Several hours before time to cook

1. Put 2 sticks of butter on the counter to soften

When it’s time to begin cooking, prepare by mixing these thoroughly.

• 2 sticks (1/2 lb) soft butter
• 2 Tbsp finely chopped fresh Rosemary (optional)
• 1-2 Tbsp chopped garlic

Dust off any loose salt, dry off the meat and then slather the roast on all sides with the butter mixture. 

No need to preheat the oven but it doesn't hurt. Set it to 220° F.

The roast should be in a roasting pan, lifted up off the pan so it can cook on all sizes.

Cook for several hours until the internal temperature as measured by an instant thermometer measures 135 degrees F. This will result in medium rare. (141 will make it more medium) Do not attempt to cook by timing. You spent $50-$100 dollars on the meat. Add $10 more for a digital, instant read thermometer.

At the right temperature, remove the roast from the oven and let it sit on the counter for 30 minutes at a minimum. Its fine to let it sit for up to 3 hours to time the meat for the rest of the food. (Also any late guests don’t cause a problem)

Preheat the oven to 500° F or more. Make sure the oven is thoroughly hot and put the roast back in for 10-12 minutes. It should be sizzling on the surface. (A gas grill can be used.) Do not put the meat in before it’s fully 500°.

Remove it from the oven and immediately slice and serve.