Lakin/Thompson Recipes

Buying a Roast

• While a real prime rib roast has the marbling and a true Grade A prime rating, most families use a good standing rib roast, which costs about a 1/2 the price or more.
• Size should be around 2 people per rib. A 5 rib roast is about 10 - 12 lbs which would feed 10 - 12 easily. A 7 rib is a whole roast will feed 14 - 18 people (or more)
• About a week from the holiday you can usually order from the butcher. Make sure he knows you want a rib roast (unless you want a true prime rib roast). Have him trim and tie from small end.

Ingredients

1. 1 rib roast 6 - 16 lbs
2. Dry rub (I use store brand) with garlic, pepper, rosemary, etc.

Preparation

1. The night before put roast in a roasting pan and pat dry with a paper towel. lay ribs side down.
2. Rub the dry rub all over the roast. Use all of the package, picking it up from the bottom of the pan and rubbing in. Cover (do not use plastic wrap) and put back in the refrigerator.
3. At least 3 hours before you start cooking, set the roast out to warm to room temperature.
4. Preheat oven to 500 degrees and cook roast uncovered for 15 minutes.
5. Lower oven temperature to 325 degrees and cook for 12 minutes per pound (a 10 pound roast would be 2 hours). Start checking temperature with a good thermometer (in the center not touching a bone) about 40 minutes before end of cooking time.
6. When Internal Temperature reaches 115 (rare), remove from oven, cover with lid or aluminum foil and let rest for about 20 minutes. This will cook the meat to 120 - 130 (medium rare - medium). If some want a well done slice and cook in microwave for 2 minutes. For rarer, rest for only 5 minutes or take out at 110 degrees.
7. Remove string and ribs. Slice and serve.

Notes

Serve with au jus and horseradish