Recipe(tried): Prime Rib Recipe

Hi Penny:
This is the recipe I've been using for over 20 years and again come Thursday.
You may also wish to check out my post (10 or 12 posts down, directed to
Bruce T.) for what to do with the "Left-overs" from this recipe.
I am sure that You and Your's will enjoy both.

PRIME RIBS OF BEEF

10-12 Lbs Standing Rib Roast (4 ribs on the small end)
1/4 Lb. Butter (melted).
1 Tsp Rosemary or Marjoram (crushed).
Salt and Pepper to taste.
1 Cup Water (or as needed).

Pre-heat oven to 450
Place roast, rib side down into a 2 - 3 inch deep roasting pan.
Rub entire surface of the roast with melted butter (including the ends)
Sprinkle with herbs, salt and pepper.
Roast at 450 for 20 minutes, to seal in the juices.
Reduce heat to 350 add 1 cup water to the roasting pan.
Roast at 350 until total required time is completed.

APPROXIMATE ROASTING TIMES:
RARE: 18-20 minutes per pound.
MEDIUM: 20-22 minutes per pound.
WELL DONE: 22-25 minutes per pound.
Insert a meat thermometer into the center of the meat (avoiding the bone) until you have one of the following readings:
140 - 150 = RARE 155 - 165 = MEDIUM 170 = WELL DONE
When roasting is complete, remove from oven, place meat on carving board and cover loosely with a aluminum foil tent, let set for 15 - 20 minutes to REST.
Pour meat juices (Au Jus) into a serving dish, skimming off as much fat as possible.

CARVING:
Place the roast on a cutting board with the rib ends up, slice the meat horizontally across the grain, and down the bone, allowing one slice (including the bone) per person.
SERVE WITH: Pan Drippings (Au Jus) and Horseradish Sauce.

ENJOY! j