Prime Rib Roast

Easter is this Sunday. If you're not having a crawfish boil, I thought I would share a couplle for large roast recipes that are perfect for the center on your plate.

1/3 cup kosher salt

3 tablespoons finely minced fresh parsley

1 tablespoon finely minced fresh thyme

1 tablespoon freshly cracked black pepper

1 (10-12 pound) beef rib roast

Blend salt, parsley, thyme, and black pepper. Rub mixture evenly over entire rib roast; cover and chill form up to 72 hours. Before roasting, allow rib roast to stand at room temperature for at least 1 hour.

Preheat oven to 500℉. Arrange oven rack to second to lowest position.

Place rib roast, rib side down, in a large lightly greased roasting pan. Roast for 30 minutes. Reduce oven temperature to 350℉ and roast an additional 2 to 3 hours or until a thermometer, inserted into the thickest part, registers at least 120℉ for medium rare, 130℉ for medium, or 140℉ for medium well. Remove from oven and cover roast loosely with wide foil; let stand 30 minutes for carry-over cooking (the internal temperature should rise 15℉ to 20℉ during this time). Transfer to a large carving board to slice.

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Enjoy!!!

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Good Cooking, Good Eating and Good Living!!!