Important Tips for a Perfect Roast:
Order your meat from the butcher or meat department of your local grocer to get exactly the size you want. Plan one rib for two people. Usually meat arrives quite cold, so let it warm up a bit to take the chill off. This will made for a more tender roast. I usually leave it wrapped on a roasting pan on the kitchen counter for an hour or so as I prepare other things for the dinner, such as setting the table!

Be sure you check your roast periodically with a meat thermometer for the perfect doneness – I count 18 minutes per pound of meat to have a medium rare to rare roast. 140° in the center is rare, 145° in the center is medium rare, and so on. Keep in mind the roast will continue to cook as the juices marry, so be sure to remove it from the oven with 10° remaining on the thermometer. The most common mistake with making a prime rib for the first time is that it gets over cooked. Remember, you can always cook it longer.

You don’t need a lot of "jus" when it is made naturally like this. Often people are used to "bouillion cube" jus and when they taste the real thing it’s much tastier and you only need a little as an accent.

To Prepare:
Rub the prime rib with Sea Star™ sea salt and roughly crushed black pepper. If you would like finer ground salt, simply crush it in a mortar & pestle or place it in a plastic zippered bag and crush it with a rolling pin.

Pluck a handful of Italian parsley leaves and press onto the roast. Place the stems in the bottom of the roasting pan, then place your roast on top. This will give the jus a great flavor!

Slowly bake in a 325° oven for 2-1/2 to 3 hours. From time to time, check the thermometer (see tips).

Once the roast has reached the desired doneness, remove from oven and cover with aluminum foil and set on top of stove to rest for a good 10-15 minutes. This will help to "marry the juices" so you have a beautiful and even colored meat when it’s sliced.

Remove and discard fat from pan drippings, setting drippings aside. Slice the prime rib, being sure to catch the juices. Add to pan drippings, and serve this jus over each beautiful slice of prime rib and garnish with several Italian parsley leaves or a tuft of Italian parsley. Serve with your favorite horseradish or condiments