PRIME RIB ROAST

By Firefighter Kyle Sheley

When choosing a roast, select a bone-in roast and estimate that each person eating will eat about 1/2 pound per person when the roast is part of a buffet of food, or 3/4 pound per person if it's the main course.

The night before cooking the roast, rub roast all over with olive oil and a blend of spices of your choosing.

Place the seasoned roast uncovered in the refrigerator overnight and let it sit out and come to room temperature for 2 hours the day of cooking before you put it in the oven.

Preheat oven to 450 degrees for at least 30 minutes prior to cooking the roast.

Place the roast in a high-sided roasting pan, bone-side down.

Cook the roast for 15 minutes at 450 degrees.

Reduce oven temperature after the 15 minutes to 325 degrees.  Continue to cook roast to an internal temperature of 110 degrees.  Estimate about 15 minutes of cooking time per pound of roast at 325 degrees.

Once the internal temperature at the center of the roast reaches 110 degrees, remove from oven and let rest for 20 minutes before slicing.

Roast will continue to cook as the juices inside settle, raising the internal temperature to 130 degrees for a perfect medium rare prime rib.