Prime Rib Roast

Serves 6 to 8 The secret to a delicious tasting roast, besides the quality of the meat itself is the aging. Good tasting meat is aged meat. If you can, purchase the roast a week ahead of time to age it properly; if not at least a day or two of aging will help. Get one 3-rib standing rib roast (about 7 pounds). Set the roast uncovered on a flat dish on the rib or fat side and set in the refrigerator. Leave uncovered throughout the aging period which will be from 2 to 7 days. The redder the meat when purchased the longer the aging time should be. If it is already well aged then just a couple of days is enough. When ready to use, trim a very thin layer of the meat off each side if it is very dark and dry. Set at room temperature for 1 hour, and tie with kitchen twine at both ends, twine running parallel to bone. Salt and ground black pepper. 1. Adjust oven rack to low position and heat oven to 250 degrees. Heat large roasting pan over two burners set at medium-high heat until hot, about 4 minutes. Place roast in hot pan and cook on all sides until nicely browned and about ½ cup fat has rendered, 6 to 8 minutes. 2. Remove roast from pan. Set wire rack in pan, then set roast on rack. Generously season with salt and pepper.
3. Place roast in oven and roast until meat registers the degree of doneness you desire on an instant-read thermometer (see chart on right). It will take about 3 to 3½ hours for medium rare. Remove roast from oven and tent with foil. Let stand 20 to 30 minutes to allow juices to redistribute themselves evenly throughout roast. 4. Remove twine and set roast on cutting board, rib bones at 90-degree angle to board. Carve, and serve immediately. From America's Test Kitchen.	Beef: °F °C Rare 120° - 125° 45° - 50° Medium-Rare 130° - 135° 55° - 60° Medium 140° - 145° 60° - 65° Medium-Well 150° - 155° 65° - 70° Well Done 160° & above 70° & above
From The Two Fat Ladies: Place fat side up and cut the fat in a broad cross-hatch pattern to release the melting fat for basting. Rub the fat with dry mustard, pepper and salt. Cook 17 minutes per pound. [At a higher temperature, I assume, than in the above recipe.]

Gracie Allen's sure-fire cooking method for perfect roast beef: "Take one large roast of beef and one small roast of beef, and put them in the oven, side by side. When the little one burns, the big one is done."