Roast Beef

INGREDIENTS:

• 5-10 pounds bone prime rib (the one with the bone, cap and all the fat)
• coarse salt
• pepper

INSTRUCTIONS:

You may need to trim the fat before you season with salt and pepper. The ones I have orderd from the grocery store have been well trimmed. The last one I purchased from Costco.

1. Remove the prime rib from the refrigerator at least 30 minutes before to bring it to room temperature. You can salt and pepper now or the night before.
2. Preheat the oven to 450 degrees.
3. Place beef in a roasting pan with the fat side up - bone down
4. Cook for 15 minutes at 450 Degrees and reduce the temperature to 325 degrees. Cook 10 minutes per pound.
5. Remove from oven and let it rest 20 minutes.

Slice and serve.

** My Mother would not oven sear the beef first and would sprinkle 1-2 packets of dry Lipton's Mushroom Onion soup mix on top of the meet. By oven searing, it eliminates most of the drippings in the pan.

***My family has always called this roast beef and I had never known anything else until I was in high school. We all still call this roast beef. We always ate this very rare. We also would make a pan of gravy with dripping, About 1/2 the liquid fat, Lipton's Mushroom Onion soup mix and cornstarch. We always served this with rice and broccoli.