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["1. Preheat the oven to 500.", "", "2. When purchasing a roast, purchase about 3/4 pound per person. I don't usually serve it with the bone (it takes up too much room on the plate.", "", "3. Prepare Roast by inserting slivers of Garlic all around, oil, and rub Lots of Salt, Pepper, and Blacken into the meat, place meat on a rack in baking dish. Place meat thermometer in the thickest part.", "", "Prime Rib", "", "4. Place the meat in for 15 minutes then turn down to 275 deg., without opening the door. Cook an additional 1 3/4 hours or until the meat thermometer reads 110 - 120 deg., 110 = rare, and 120 deg. = med. rare. If you'll like well done meat, don't waste your money on a prime rib.", "", "This timing works good for a roast that is 6"" - 7"" in diameter.", "", "5. Don't cook it rare because it'll be quite tough.", "", "6. Take out of the oven and let rest for 20-30 minutes loosely covered with alum. foil; this permits the meat to finish cooking and the juices to stop being too runny. Don't worry about letting it rest too long because there isn't such a thing with Prime Rib (it's usually served at room temperature). Letting it rest, covered, lets it finish cooking, If you leave the thermometer in, you'll notice that it will actually go up about 10 degrees. If you wish to make gravy (sauce), you can set the meat on a separate platter, cover with aluminum foil, and use the pan drippings for the base of a sauce. If you leave the meat thermometer in, you will notice that it gets a little hotter while its resting.", "", "", "7. If you don't have a rack to place the meat on, you can use rough cut carrots and onions. Make sure you spray some Pam on the pan prior to putting the vegetables in. Later, you can place these vegetables into the pot you're making the gravy in, and grind them up with an immersion blender ton become part of the gravy."]
