Prime Rib

• 1 ( 3 rib) standing rib roast ( 7 - 8 pounds)
• 1 tbl kosher salt
• 1 1/2 tsp freshly cracked pepper

Two hours before roasting, remove the meat from the refrigerator and allow to come to room temperature.

Preheat the oven to 500. (make sure oven is clean so you don't have to smell the char of burning spilled food) . Place the oven rack on the second lowest position. Place the roast in a pan large enough to hold the roast comfortably, bone-side down, and spread the top thickly with the salt and pepper. Roast the meat for 45 minutes. Without removing the meat from the oven, reduce the oven temperature to 325, and roast for another 30 minutes. Finally increase the temperature of the oven to 450 degrees and roast for another 15 -20 minutes, until the internal temperature of the meat reaches 125 degrees. (watch the thermometer that you stuck in the meat carefully at this time the roast can go up several degrees really fast and go from melt in your mouth tender, to over cooked and tough - make sure the thermometer is exactly in the center of the roast. The total cooking time should be between 1 1/2 and 1 3/4 hours. Remove the roast from the oven and transfer to a cutting board. Cover it tightly with aluminum foil and allow the meat to rest for 20 minutes to redistribute the juices (otherwise if you cut now all the juices will escape when you cut). Carve and serve with horseradish.