serves 6

A prime rib roast is not only one of the simplest roasts to cook,
it is also the easiest roast to carve
IF you have your butcher remove the chine and feather bones.
The adage that the tenderest meat is farthest from horn and hoof is true,
but even the luxury cuts need to be carved correctly for the best texture.

INGREDIENTS:

1 prime rib roast, about 6 pounds
salt
fresh ground black pepper
1/2 tsp. dried rosemary

COOKING:

Heat oven to 500F.and sear in preheated oven for 15 minutes.
Lower heat to 350F. and cook until internal temperature reaches 130F,
about 1 1/4 hours, for medium-rare.
Remove roast from oven, cover with a sheet of foil, and let rest for about 10 minutes.

SERVING:

Put roast with ribs down on a cutting board and cut into thick or thin slices.
For thin slices, cut meat off the ribs.
For thick ones, cut between the ribs as necessary.
Serve with Yorkshire Pudding, and Roast Potatoes.