Coleman Prime Rib Roast

• 4 -5 lbs prime rib roast
• 1/3 cup olive oil
• 2 tablespoons lemon juice
• 3 tablespoons rosemary
• 4 cloves garlic, minced
• 1 teaspoon black pepper

1. Allow roast to'rest,' unrefrigerated, in shallow roasting pan for half an hour.
2. Preheat oven to 450F.
3. Combine oil, lemon juice, rosemary, garlic, and pepper; mix well.
4. Rub meat with marinade.
5. Place roast in oven for 15 min or until it begins to brown (to sear the meat and seal the juices).
6. Reduce oven temp to 350F.
7. For boneless roast cook 15-18 minutes more per pound.
8. For bone-in roast cook 26-32 minutes more per pound.
9. Using meat thermometer, check for doneness (rare=140 degrees, Med rare=150 degrees, Medium=160 degrees) Remove roast when thermometer shows*5 degrees below* desired temperature.
10. Remove from oven and let rest 10 minutes before carving.

prime, olive oil, lemon juice, rosemary, garlic, black pepper

Taken from www.food.com/recipe/coleman-prime-rib-roast-87881 (may not work)