Prime rib is a favorite food in many families, including mine. We enjoy eating this tender cut of beef, particularly during the holidays and other special occasions.
Serves 14-16 people
1 standing rib roast of beef, 10-12 pounds
3-4 cloves of garlic, peeled and thinly sliced
Preheat oven to 450 degrees F.
Make small slits all over the roast with a knife and insert garlic slivers. Rub roast all over with seasoning salt. Place on a rack in roasting pan, with fat side on top, and roast for 30 minutes.
Reduce oven temperature to 350 degrees F and roast the meat for 16 minutes per pound (about 2 hours), or until a meat thermometer reaches 135-140 degrees F for a medium-rare (pink) center. Remove beef from oven, loosely cover with aluminum foil, and let it rest for 15 minutes before carving. Carving from the outside to the center, everyone gets a slice done just to his or her liking. Tip: Serve with horseradish cream or your favorite chutney.