Prime Rib
Seasoning from the kitchen of Ann Kidd
Roasting technique from the kitchen of Marge Katein

• 2 whole bulbs of garlic
• 1/3 cup rosemary leaves
• 2-3 Tbl red wine (Merlot recommended)
• 1 tsp fresh ground black pepper
• Prime Rib (5 to 10 lbs)

Roast garlic bulbs at 425° for 30 to 40 minutes. Peel garlic and pureé with rosemary, wine and pepper. You may need to add a few Tbls of water to help the mixture move in the food processor. The goal is a thick seasoning paste.

Apply the seasoning paste to the Prime Rib Roast and place, uncovered, in the refrigerator for 2 to 3 days. This "aging" period is needed to allow time for the spices to soak into the beef and some of the moisture to evaporate out of the beef. If there is too much moisture in the beef, there is a danger of the center of the roast being steamed in its own juices and becoming tough.

The morning of the feast (8 to 10 hours before serving), preheat the oven to 500°. (Yes, that's 500°) Allow the oven to cycle through a few heat and re-heat cycles to ensure it really is at a full 500°. Place the Prime Rib roast in the oven for 45 minutes. Be prepared to ventilate the kitchen. There will be lots of smoke.

After 45 minutes, turn off the oven. Do not open the oven for the rest of the day.

Determine the remaining cook time from the table below.

Roast	Additonal Roasting Time
Rare (140° internal temperature)	about 9 min per pound
Medium Rare (150° internal temperature)	up to 12 min per pound
Medium* (155° - 160° internal temperature)	up to 14 min per pound
Well	What the hell are you thinking?!? Don't waste a perfectly good piece of meat. You should have had chicken.
* NOTE: The first 1 to 1-1/2 inches at the ends of the roast will be cooked more than the center of the roast. DO NOT OVER COOK!

Insert a high-quality meat thermometer into the center of the roast. Set the oven to 325° at the time indicated prior to serving. (For a rare 6-lb roast, plan on about 30 minutes of additional roasting time, but have a high-quality meat thermometer inserted to double-check!)

When the thermometer reads within 5 degrees of the desired internal temperature, remove the Prime Rib from the oven, tent with aluminum foil, and let rest for 10 minutes.

Serving Suggestions:

Plan ahead. Have the rest of the dinner prepared and served (on the plates) before carving the Prime Rib.

Have a horseradish sauce available for those who like that combination of flavors.

Possible accompaniments:

• red wine
• double-stuffed (twice-baked) potatoes
• italian or caesar salad
• shrimp cocktail
• brussel sprouts