PRIME RIB ROAST

By Silvermama

I had always wanted to roast one of these, but I don't eat red meat and my SO doesn't like rare beef. Finally had occasion to make this at Christmas for guests (ok, our sons came for dinner). This was so easy you could call it a "set and forget it" dish.
I poured the drippings in a small sauce pot, added sauted garlic and onion with a cup of red wine until reduced to serve with the meat.

Ingredients

• Cooking twine
• 7 lb 3 rib roast
• Salt and pepper to taste

Details

Servings 10
Preparation time 20mins
Cooking time 23mins

Preparation

Step 1

Pat roast dry w/paper towels and season w/pepper and salt. Tie 2 pieces of twine at each end of the roast, parallel to the bone. Wrap the roast in plastic wrap and place in frig. Bring to room temp 2 hrs before roasting.

Using med-hi heat, place a large roasting pan on 2 burners of the stove until hot. Add the roast and brown all over about 8 min total. Set roast on platter and set a roasting rack in the pan. Place the roast on the rack and place in the lowest part of the oven at 250 degrees (pre-heated) 3 to 3.5 hrs. Cook to 130 for medium rare. Let the roast sit for 20-30 minutes before carving.