Recipe#495

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INGREDIENTS

RIB ROAST SIZE AND COOKING TIMES:
4 to 6 lbs. (26 - 32 minutes per pound) 140 degrees F. = rare
4 to 6 lbs. (34 - 38 minutes per pound) 160 degrees F. = medium
4 to 6 lbs. (40 - 42 minutes per pound) 170 degrees F. = well done

6 to 8 lbs. (23 - 25 minutes per pound) 140 degrees F. = rare
6 to 8 lbs. (27 - 30 minutes per pound) 160 degrees F. = medium
6 to 8 lbs. (32 - 35 minutes per pound) 170 degrees F. = well done

INSTRUCTIONS

Season roast first with salt and pepper thoroughly. Place rib roast fat-side up in a roasting pan. Insert a meat themometer into the thickess part of the roast (not on a bone or fat). Cook uncovered and without water in a 325 degree F. oven. Cook according to the preferred weights and times above. Take roast out 5 degrees F. (roast will continue to cook) sooner of the desired doneness. Set aside in a warm place for 15 to 20 minutes before cutting.