Recipe(tried): Prime Rib

I am a retired professional and have prepared many prime ribs. This is what I recommend. You will need approximately 150 lbs. of standing rib roast. It should be oven ready. I remove ties or net if any, lift the fat cap and remove some of the layer of fat that is on the meat. I then smear a thin layer of freshly pureed garlic (use the food processor and fresh garlic), sprinkle heavily with Kosher salt and pepper. Lay the fat cap back on the meat. It doesn't have to be tied down. Roast at 350' for about 3 hours. Use a meat thermometer to check temp. Meat should be pulled at 115' for rare. I know what most books and the USDA say but if you want it truly rare this will work. Please don't leave out the garlic. I have always used it and have never had a complaint on that score. For more well done tastes you may want to put a couple of roasts in about a half hour before the others, Allow yourself plenty of time. Prime rib needs to settle before cutting. Also get some extra hand to help with the slicing. This is a lot of meat. If you have any questions at all I'll be glad to try to give you an answer. B.