Rare Prime Rib

• 12 pounds prime rib roast
• 1 x salt to taste
• 1 x black pepper to taste

1. For a 2 rib roast weighing 4 1/2 -5 lbs.
2. allow 25 to 30 minutes at 500 F.
3. For a 3 rib roast weighing 8 to 9 lbs.
4. allow 40 to 45 minutes at 500 F.
5. For a 4 rib roast weighing 11 to 12 lbs.
6. allow 55 to 60 minutes at 500 F.
7. Have your butcher prepare the roast by removing the chine bone and cutting the meat from the bones.
8. Then return the chine bone and the meat to its original shape and tie the roast to hold it together.
9. This will facilitate your carving.
10. A small end Prime rib is always the best.

prime, salt, black pepper

Taken from recipeland.com/recipe/v/rare-prime-rib-967 (may not work)