ROASTED PRIME RIB
If you like, you can use the reserved juices from this dish to make a brown gravy. A VERY easy way to do this is to use those gravy packets from the store. Rather than adding water as the packet recipes says, add the roast drippings instead. (In other words, if the gravy packet says to add 1 cup water to the seasoning packet, add 1 cup of drippings to the packet instead. If your gravy is too thick, add water then).
1 Seven Pound prime beef rib roast (figure about ¾ pound per person. This size should feed 10 people)
2 tablespoons fresh thyme leaves
Salt and Pepper
1. Remove your meat from the refrigerator at least 1 hour before cooking it, so it reaches room temperature.
2. Preheat Oven to 475 degrees.
3. Put the roast, fat side up (rib side down) in your roasting pan on a wire rack which allows the drippings of the roast to catch in the bottom of your roasting pan.
4. Rub olive oil all over the roast.
5. Remove the thyme leaves from twigs and press the thyme leaves all over the roast to adhere the thyme directly to the meat.
6. Generously season the entire roast with salt and pepper.
7. Make sure that your meat is at room temperature before cooking it.
8. Roast the meat , uncovered, in the middle of the oven for 30 minutes (DO NOT OPEN THE OVEN DOOR DURING THIS TIME!!)
9. Reduce the oven heat to 300 degrees and roast for another 90 minutes. The "formula" is around 13 minutes per pound at this stage and this temperature. Check the meat with a meat thermometer. The roast is done when the thermometer reads 115 degrees.
10. Remove the meat from the oven and allow it to rest, covered with aluminum foil for at least 10 minutes and no more than 20. Carve the meat and serve your perfect roast.