A Perfect Roast of Beef

Ingredients

• One prime rib or standing rib roast--have the butcher trim excess fat, cut the roast from the bone, then tie them back together. (For how much to purchase, please consult your butcher or this website)
• 2 Tbsp butter, softened
• salt, pepper
• Special equipment: Roasting pan, meat thermometer

Instructions

• Bring the meat up to room temperature at least 1-2 hours before cooking. Preheat oven to 450* (Do not use convection).
• Rub the cut ends of the roast with the butter. Season the roast liberally with salt and pepper.
• Place the rib roast bones down, fat side up in your roasting pan. Place in the hot oven for 15 minutes. After 15 minutes, lower the oven temperature to 325*. Continue to cook until the center of the meat is 120* to 125*. (See website chart for approximate cooking times) Remove from the oven and let rest for at least 20-30 minutes, tented. The meat should register 125* to 130* after resting, a perfect medium-rare.
• Cut off the string and remove the rack of bones. Slice to the thickness desired.