Sue's Perfect Prime Rib

This makes a delicious, tender prime rib roast. great for the holidays! Rubs are used to flavor the meat, and are optional.

Combine garlic and herbs , then rub the mixture evenly over the surface of the meat.

Roasting:.

Because rib cuts are more tender , dry heat roasting is preferred.

Moist heat is used to tenderize tougher cuts of meat , but may also result in greater shrinkage and drier meat.

Place meat on a cooking rack , fat side up , in a shallow roasting pan.

Do not place meat in a cooking bag , nor place a cover of any kind over the meat.

Roast at 350 , for 18-24 minutes per pound.

Medium-rare , medium , and well-done.

Over cooking meat will dry it out , and toughen it.

Internal temperature of meat will continue to raise 5 more degrees during standing time.

Carving:.

Allow roast to stand 15-20 minutes before carving.

Proper carving will make meat more tender.

Slice across the grain of meat.

Serve with horseradish and au jus , as desired.

Au jus:.

Remove meat from pan , and drain off excess fat.

Place pan on top of stove , and add onions.

Cook and stir over medium heat 3-5 minutes.

rib roast, garlic cloves, salt, pepper, herbs, onion, beef broth