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4 ribs roast
salt and pepper

These directions are for any size roast.
Preheat oven to 375°. Rub meat well with salt and sprinkle with pepper. (I use cracked peppercorns).
Place meat fat side up in a shallow roasting pan. (Do not cover, do not add water.)
Put roast in oven.
Bake 1 hour, turn off heat, do not open door. Scotch tape a sign on oven "Do not open" .
Regardless of length of time meat has been in oven (can be started the night before or after breakfast),
40 minutes before serving time, turn on oven again at 375°, bake 40 minutes.
Now, open door - remove roast. The coating will be brown and crisp. The roast beautifully pink and juicy, medium - rare - all the way through, no drippings in pan, except fat, nor any of the natural juices extracted for gravy - in other words no shrinkage, and all the moisture and flavor left in roast.
Delores Werner

4 ribs will easily serve 10-12 people.
Keywords: beef, prime rib   Category: Beef    Cookbooks: Carl and Hugh
Recipe by Delores Werner     Added: February 08, 2007 by deebeeeff     Last Updated: October 25, 2014
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