Foolproof Standing Prime Rib Roast (Paula Deen)

Ingredients

• Pork center rib (roasts)

  Fresh, loin, boneless, separable lean only, cooked, roasted

  80 oz or 2.27kg

• Salt

  Table

  2 tbsp or 36g

• Pepper

  Spices, black

  ½ tbsp or 3g

• Garlic powder

  Spices

  ½ tbsp or 5g

Directions

1. Allow roast to stand at room temperature for at least 1 hour.
2. Preheat the oven to 375°F.
3. Rub roast with House Seasoning; place roast on a rack in the pan with the rib side down and the fatty side up.
4. Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 2-3 hours. (I give a range because I have had roasts perfect to a bit over-cooked. I would check temperature after 2 hours--don't go over 125°F in final cooking cycle because it will rise another 10 degrees or so during resting phase).
5. About 30 to 40 minutes before serving time, turn oven to 375°F and reheat the roast. Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve.
6. Cover with foil and let stand for 15 minutes before cutting.
7. Note: I learned from a chef a trick for satisfying everyone with prime rib. Cook it rare. If anyone wants it done medium, dip their slice in a pot of simmering au jus for 1 minute.