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Restaurant-Style Prime Rib Roast
June 15, 2008

I tried this recipe for my niece's graduation party. I cooked a 12 lb. prime rib at 425 for 15 minutes per pound. I planned on taking the "medium rare" roast out, cutting it in half, and putting half of it back in the oven, in order to have a "medium well" roast and a "medium rare" roast, so my guests could have their choice. However, when I removed the roast after 3 hours, it was "medium well." My guests had no choice between "medium rare" or "medium well." I was disappointed, but the roast was still a success. The flour mixture sealed all the juices in the meat, so even though it was cooked "medium well," it was still juicy and delicious. Today I am going to use the same recipe on an 8 lb. roast for Father's Day. I will cook it at 425 for 15 minutes per lb. because my immediate family likes "medium well." If anyone wants a "medium rare" roast, I have to agree with the other reviews, use a lower temperature. But if you like "medium well," this is GREAT recipe!

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