Ted's Tender Tips Prime Rib Roast The King of Roasts and the Roast of Kings is also known as a standing rib roast. Prime Rib should be purchased by the portion instead of by the pound. One rib represents a "two person portion" for two hungry eaters. If you have a party of six people, a three rib prime rib roast will suit your needs. One rib represents approximately two pounds in weight! A great way to order your prime rib roast is "oven ready and seasoned". We cut the bones off the roast, season the inside and re-tie the bones back on the roast. Removing the bones make the roast easy to carve - you simply cut the strings when the roast is finished cooking and the bones fall away. When slicing your roast, keep the meat square and slice it like you would a loaf of bread. Prime rib should be sliced an inch thick or even thicker to accomodate a hungry guest. Cooking a three rib prime rib roast or smaller (up to 6 lbs) requires different cooking instructions than a larger roast. Preheat oven to 500°F. Put roast on a rack or oven pan - fat side up, no water, uncovered. Cook at 500°F for 1/2 hour and then turn the heat down to 180°F. The rule of thumb is to cook the roast at 180°F for one hour per pound. If your roast is larger than 6 pounds do not preheat the oven to 500°F. Instead, cook the roast at 180°F one hour per pound for your whole cooking time. When you have one hour of cooking time left, remove roast from oven and check internal temperature with your meat thermometer. For Rare: Internal Temperature - 140°F For Medium: Internal Temperature - 145°F For Well: Internal Temperature - 150°F For Overdone: Internal Temperature - 160°F If your roast has not registered to your required temperature, return the roast to the oven. Ted has two 'must haves' for prime rib. You must have Au Jus and you must have horseradish. Another favourite is a blend of sour cream and horseradish. Bon Appetit! Phone (519) 966-1660 Fax (519) 966-1661 Email: ted@mnsi.net Ted Farron's Gourmet Butcher Shop Windsor, Ontario, Canada (Dougall & Cabana) If you encounter any problems with this web site, please contact the Webmaster