The highlight of purchasing 1/2 of a local, organic cow each year is the day we share the dramatic and delicious Prime Rib with friends and family. My grandmother claimed that the perfect way to roast any size of prime rib to medium rare was to cook it at a very high temperature for an hour and let it sit in the warm oven for the rest of the afternoon until ready to serve. A number of old recipe books agree…
For a Prime Rib Roast of any size:
At 3:00 pm pre-heat the oven to 375 degrees.
Rub the entire roast with olive oil, salt and pepper, and any dry herbs or seasonings you like.
I like to sliver fresh garlic and insert it into small slits I make in the fat. This makes a crispy, savory crust.
Place the roast in a large roasting pan (make sure there is a rack or something under the roast so air can circulate).
Cook the roast for 1 hour at 375 degrees then turn off the oven. DO NOT OPEN OVEN and leave the roast inside.
45 minutes before serving, turn on the oven to 300 degrees and cook re-warm for 45 minutes. Remove the roast and allow to sit for 15 minutes- it will cook a little more.
The center of the roast will be medium rare; the end cuts will be more well done. If medium rare is not acceptable to someone, you can quickly sauté his or her slice or put it under the broiler.
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