Purchase a delicious Prime Rib Roast at Woudstra’s. Season meat with salt, pepper, and garlic powder. (or Lawry’s Seasoned Salt and Lawry’s Seasoned Pepper and garlic powder, or use your own favorite seasoning blend).

Place the meat fat side up on a rack in a shallow roasting pan. Do not cover, but at the end of the cooking time if you feel it is getting too brown you may cover loosely with a foil tent. Using a meat thermometer is very important. Place a meat thermometer in the middle of your prime rib and make sure it is halfway through the meat. Cook at 375 for 45 minutes to an hour. Then turn the oven down to 275 for the rest of the roasting time. Cook a total of 17 – 19 minutes per pound for rare, internal temp of 140. Medium rare will be cooked about 20 – 22 minutes per pound and have an internal temp of 150. Medium, 23 – 25 minutes and a temp of 160. Well-done, 27 – 30 minutes and an internal temp of 170. (Well-done is not recommended by this cook who likes her beef to have a little “beller” left in it.)

Remember that the prime rib will continue to cook after it is removed from the oven, so take it out about 5 degrees below the desired doneness, cover with a large piece of foil, and let it rest for 15 minutes while you make “au jus” with the pan drippings. Then slice and serve a delicious dinner!