Often called \u201cPrime Rib\u201d, it is really a standing rib roast. Prime graded is great but very expensive. Choice grade from your supermarket is an excellent alternative.<\/p>\n
Pat dry, then salt<\/strong> and pepper<\/strong> generously. Insert meat thermometer into the thickest part. Add suet<\/strong> to the pan.<\/p>\n Roast for 30 minutes.<\/p>\n Reduce temperature to 325\u00b0F.<\/p>\n Baste with pan fat<\/strong> if desired. Occasionally drain off rendered fat,<\/strong> reserve. Roast until temp hits 120\u00b0F, about 15-20 minutes per lb. Remove from oven. Loosely tent with foil. and let stand 20-30 minutes.<\/p>\n Note:<\/strong> When I know the wait is longer I have put the cooked roast<\/strong> into a thermal bag. The temperature still goes down but it stays hot for a good hour.<\/p>\n How many minutes per lb is a SWAG<\/strong> at best. Straight from the refrigerator a 6 lb roast<\/strong> takes about 2 hours for medium rare. It depends on the size and starting temperature of the roast.<\/strong> A lot of cookbooks say that standing at room temperature for an hour raises the temperature from the refrigerators 36-38\u00b0F. to closer to room temperature. If your roast<\/strong> is only 1 lb and an inch thick it might get part way there. A 6 lb roast might get to 45\u00b0F, if you\u2019re lucky. Straight from the refrigerator a 6 lb roast<\/strong> for me takes about 2 hours for medium rate.<\/p>\n If you cook a lot of roasts<\/strong> you\u2019ll develop a feel for the time. A remote digital thermometer is great for telling you when it is done.<\/p>\n Serve with:<\/strong><\/p>\n
Preheat<\/strong> oven to 475 – 500\u00b0F.<\/p>\n