From the price of prime rib these days, I suspect they’re feeding the steers pure gold. Still, this will cost you just a little more than buying one slice of prime rib in a restaurant.
YIELD: Enough to serve 6 people quite handsomely, and of course, there’s no carbohydrates here.
INGREDIENTS:
- 4 pounds beef standing rib roast
- 1/4 cup oil
INSTRUCTIONS:
- Preheat the oven to 550°F.
- Have the beef at room temperature, and rub it allover with the oil. Put it on a rack in a roasting pan, fatty side up. Stick a meat thermometer in it, deep in the center, but not touching a bone.
- Put the roast in the oven, and immediately turn the heat down to 350°F. Beef generally takes about 20 minutes per pound to come out medium-rare, so figure on about 1 hour and 20 minutes to cook this roast. Check that meat thermometer, though; I’ve had a roast surprise me more than once. When the thermometer reads between 140° (rare) and 160°F (almost well-done), take it out, put it on a platter in a warm place, and let it sit for a bit while you bake the Yorkshire pudding.
