Featured on CMT’s Southern Fried Flicks’ Christmas dinner.
7 or 8 pound prime rib
Salt and freshly ground black pepper
Remove prime rib from fridge 3 hours before cooking. Season with salt and plenty of freshly ground black pepper.
Preheat oven to 500°. Insert meat thermometer in thickest part of roast, making sure it doesn’t touch bone.
Allow roast to cook 15 minutes at 500°. Reduce heat to 325°. Figure remaining cooking time: 13-15 minutes per pound for rare, 15-17 minutes for medium. I chose 15 minutes per pound which worked for rare and medium. Total cooking time at 325° was 2 hours and 15 minutes. Roast until thermometer registers 115-120° for rare or 125-130° for medium. I went with 125°, and the prime rib was perfectly wonderful, tasty and juicy.