Hi Folks! Happy New Year!

Some of you have expressed a desire to try my method for cooking a prime rib roast on Sunday night for New Years Eve! This is how I do it !!

This is almost fool proof! Like anything else you have to pay close attention. Your goal is to cook the center to 125*, which is rare. I always use a remote thermometer in the center so I can keep track of the temp as it cooks. This method works perfectly for rib roasts which are 5 pounds or larger. There is nothing worse than an over cooked roast! Get a tub of whipped butter, soften in microwave for 30 seconds, mix in some parsley, garlic, a little thyme, lots of fresh course black pepper and course salt! With a large spoon trowel on the butter all over the roast including the ends. Hit it with more pepper once the butter is on the roast. Preheat the oven to 500 degrees, (yes, 500!) cook the roast for 4 minutes per pound at 500 degrees. Turn off the oven and let it sit for two hours! Do not open the oven! Monitor the temp inside the roast, it should be between 120 degrees and 125 degrees when you serve it! It will be rare! For those who like more well done, anti-American by the way, have a hot sauce pan filled with au jus ready. By dipping a piece of rare beef in the hot au jus you can finish it to their liking!!

Check out the pictures below, click on each to get a better look!   Good luck!


          slathered in butter