Saturday, April 11, 2009

Prime Rib


I am so thankful to my husband for helping me find ways to live wheat-free.  He has never complained about the change in our diet. He is always eager to find new ways to carry food with us on little trips, and he is always looking for new foods I might try in the grocery store. He also took this picture, and most others, for me. Fortunately living wheat-free does NOT mean living without prime rib! 

Prime Rib Roast

1 prime rib roast, room temperature (it will take one to two hours for roast to reach room temperature)
Sea salt

Remove one rack from the oven and move the remaining rack to the lowest level. Preheat the oven to 450ºF. Place the roast in a roasting pan with low sides. A rack in the roasting pan is not necessary; the ribs will act as a natural rack. Place the ribs in the roasting pan, fat-side up. Rub the entire roast with salt. Cook 20 minutes and reduce the heat to 325º F. Roast until a quick-read thermometer inserted into the thickest part of the roast, not touching any bone, reads 115º F. This should be about 1-1/2 hours for an average size roast (3-ribs.) Place the roast on a platter and allow the meat to rest for 30 minutes. This will allow the meat juices to settle throughout the roast. The temperature of the roast should reach 125ºF. Serve. 

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