Categories: Meats 
      Yield: 16 servings 
  
     12 lb Prime rib roast                          Black pepper to taste 
           Salt to taste                   
  
  Remove roast from the refrigerator ast least two hours before beginning to 
  cook. Place in a shallow roasting pan and liberally sprinkle fatty top with 
  salt and pepper. Pat in. To protect the oven from spattering fat, place a 
  tent of aluminum foil loosely over the top of the meat. Preheat the oven to 
  500*F and when preheated place roast in oven and roast for the times listed 
  below. THE TIMES MUST ABE ADHERED TO EXACTLY. Set a timer to remind you as 
  a few minutes of overcooking will ruin the roast. When the cooking time 
  ends, turn off the oven but DO NOT open the door. Allow the roast to remain 
  in the oven for at least 1 hour or until the oven is luke warm, which 
  occurs in about 2 hours. The roast will be beautifully rare inside and 
  retain a crunchy outside and an internal heat suitable for serving for 2 
  hours. The roasting time works out to 15 minutes per rib or approximately 5 
  minutes per pound. NOTES:  1. For a 2 rib roast weighing 41/2 -5 lbs. allow 
  25 to 30 minutes at 500*F 
        2. For a 3 rib roast weighing 8-9 lbs. allow 40-45 minutes at 500*F 
        3. For a 4 rib roast weighing 11-12 lbs. allow 55-60 minutes at 500*F 
        4. Have your butcher prepare the roast by removing the chine bone and 
  cutting the meat from the bones. Then return the chine bone and the meat to 
  its original shape and tie the roast to hold it together. This will 
  facilitate your carving. 
        5. A small end Prime rib is always the best.