PRIME RIB NJ RECIPES

Steps:

• Follow to a TEE: Combine seasonings, and rub into roast. Keep patting on til all is used. Sprinkle any on that is left over top. (Fatty side). Let sit while oven preheats to 375. Place roast in broiling pan or roaster lined with foil and sprayed with butter flavored vegetable spray, fat side up. Bake for 45 minutes. Turn oven off, DO NOT OPEN OVEN. Stick a note on the door as a reminder if you have to, I do! ;) One hour before serving, turn oven back on and set timer for 45 minutes. Take rib out, LET STAND FOR 15 MINUTES. This is VERY important, it allows the juices to redistribute. (*Do not carve "ahead of time", either.) Scrape off the salt "shell" leaving on some of the seasonings. (The salt shell that forms during cooking is what seals in the juices and moisture and is not intended to be eaten.) The meat directly underneath that will be a little salty, but that's usually the fatty part that no one eats, anyways. The rest of it will be fine. PROMISE! While outside is still hot/warm, spread butter all over outside of roast and let melt. Serve with au jus and sour cream horseradish sauce. *When serving, slice into thick, about 1"+, "restaurant-cut" slices (in from the ends.) *The "inbetween time" for me is always 1 1/2-2 hours. *Tip: I like to serve these with twice-baked potatoes and put them in with the roast during the second baking. Also steamed and buttered asparagus, my pineapple dressing, warm rolls or french bread and salad or soup. Small bowls or large cups of french onion goes well with this. (Smother with cheese!) And of course French Silk Chocolate Pie or cheesecake for dessert. Great for company, Christmas, New Year's Eve, Valentine's Day, business dinners, birthdays and anniversaries!
• The ends and any leftovers make awesome prime rib hoagies the next day, too.

Steps:

• Remove rib roast from packaging and place in a roasting pan. Let come to room temperature about 30 minutes. Preheat oven to 450º. Generously cover all sides of rib roast with salt and pepper. Place roast in a roasting pan fat-side up. Arrange half the rosemary in the bottom of the pan around the roast. Roast 30 minutes, then reduce heat to 350º and cook 1 hour 30 minutes more for medium rare. (Plan on about 15 minutes per pound.) Remove roast from oven, cover with foil, and let rest 20 minutes. To serve, slice along ribs to remove them, then separate each rib and put them aside. Slice the roast crossways against the grain. Serve on a platter with the ribs and remaining half fresh rosemary.