Yield: 4 – 14 servings

Often called “Prime Rib”, it is really a standing rib roast. Prime graded is great but very expensive. Choice grade from your supermarket is an excellent alternative.

• 2-8rib standing beef rib roast, (5 – 20 lb)
• Kosher salt
• freshly ground course black pepper
• suet

Preheat oven to 475 – 500°F.

Pat dry, then salt and pepper generously. Insert meat thermometer into the thickest part. Add suet to the pan.

Roast for 30 minutes.

Reduce temperature to 325°F.

Baste with pan fat if desired. Occasionally drain off rendered fat, reserve. Roast until temp hits 120°F, about 15-20 minutes per lb. Remove from oven. Loosely tent with foil. and let stand 20-30 minutes.

Note: When I know the wait is longer I have put the cooked roast into a thermal bag. The temperature still goes down but it stays hot for a good hour.

How many minutes per lb is a SWAG at best. Straight from the refrigerator a 6 lb roast takes about 2 hours for medium rare. It depends on the size and starting temperature of the roast. A lot of cookbooks say that standing at room temperature for an hour raises the temperature from the refrigerators 36-38°F. to closer to room temperature. If your roast is only 1 lb and an inch thick it might get part way there. A 6 lb roast might get to 45°F, if you’re lucky. Straight from the refrigerator a 6 lb roast for me takes about 2 hours for medium rate.

If you cook a lot of roasts you’ll develop a feel for the time. A remote digital thermometer is great for telling you when it is done.

Serve with: