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Guy Attwood's Prime Rib

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ready in: 2-5 hrs
serves/makes:   8

recipe id: 93818

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8 pounds prime rib roast
black pepper
crushed fresh garlic


Remove the roast from the fridge at least 3 hours before cooking.

To prepare the roast, heavily salt and pepper the fatty top only. Nothing else should be added but the garlic.

Preheat your oven to 550 degrees F (that's right, 550 degrees F), and place the roast in the oven. Immediately lower temperature to 350 degrees F and cook for 18-20 minutes per pound for medium rare.

NOTE: Prime rib should never be cooked more than medium rare, or there is no reason to waste your money on that cut of meat.

Buy the small end of the rib if possible; it is usually more expensive. If you can't the larger end is 'almost' as good. Have your butcher remove the chine bone and cut along the bone nearly to the end, as close as possible. Then he should tie it to the roast. The reason for the cutting of the roast nearly off of the bone (not all the way) is to make it easier to carve.

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Nutritional data has not been calculated yet.

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