PRIME RIB FOR CHRISTMAS DAY

It seemed quite strange to receive two requests this week for directions on how to cook a Prime Rib.........so decided that is what we will talk about today.  First of all........prime rib is one of the easiest things to cook.........after you have done it once.......you'll see.  Always, always, always buy your prime rib with the bone in........without the bone, it is really only a rolled roast.  Not the same.  Bones in all meat........make the meat much juicier.

Dustin, my son, the professional chef.......does his prime rib  by setting the oven on your highest temperature!  Rub your roast with your essence (I'll get into that later) and place in the oven for about 20 min at the high temp.........this is a little scary as the fat starts to crackle and splatter and it sound like your oven may blow up any minute!!  Then he turns it down to finish the cooking.  This gives it a wonderful crust.  I have done this.........and it is wonderful BUT a little scary.  So........I'll tell you how I do one...........a little more conventional.

Put your roast in a shallow, heavy pan with the ribs down.  Someone I know cooked one on its side once...........what a waste of good meat!   Rub the entire roast with Lawrys seasoning salt........I mean heavy........all over.  Place in oven (you'll probably have to move the rack down a notch) and cook to the following times:
4 lb........2 1/2 hrs for med..........1 3/4 hrs for rare
6 lb.......3 3/4 hrs for med...........3 1/4 hrs for rare        350 degrees for oven
8 lb.......4 1/2 hrs for med...........3 1/2 hrs for rare

Now.......the worst thing you can ever do to a prime rib is cook it med or well...........but I do know there are some of you out there that like med or well.........so follow the instructions for med.  You all know, I'm sure, that meat continues to cook after you take it out of the oven.........so I always take mine out a little early and let it stand about 20 min before slicing.......IF I can keep Bob away from it!  Of course, we like ours rare.  Now, when ready to serve.......lay the roast on its side, with a sharp knife cut along the ribs and set aside........everyone loves the ribs to nibble on.  Then slice nice thick cuts for everyone.........place on their serving plate and spoon on a little au jus.  Serve with a baked potato and that has to be one of the best things you could ever eat!
Au Jus.........I love to use the fat from the cooking and add a beef base and water.......bring to a boil and serve. I use a beef base that comes in a little jar called Superior Touch Better Than Bouillon Beef Base......its a thick pastey stuff.  I use this alot for beef dishes.
I just can't think of a better Christmas Dinner.........let me know how it turns out.