Paula Dean's Prime Rib Revisited

I have read Paula Dean's Prime Rib recipe several times and just couldn't bring myself to do it until this year. I did decide to add my own herb crust but the cooking was all her doing.

Prime Rib

3 to 7 bone prime rib Frenched

1/2 cup coarse ground pepper

1/2 cup kosher salt

4 large cloves garlic

2 tablespoons fresh rosemary

2 tablespoons fresh thyme

1/2 cup olive oil

Garlic salt (Lawrys) optional

Preheat oven to 375'. Combine all herbs in a food processor and pulse until combined well. Add olive oil and pulse until combined.

Rinse prime rib and pat dry. Rub herb mixture all over prime rib. I added garlic salt at this point but I know how I like my crust to taste so you may want to play with this a bit.

Place rib in baking pan with rack rib side down. Place a meat thermometer where you can see if from the oven window.

Place in oven for 1 hour. (NOTE: This is for a 3 rib roast. For each additional rib add 5 to 7 minutes up to 1 1/2 hours for a full 7 bone prime rib.) Turn oven off. DO NOT OPEN THE OVEN DOOR!! Leave the prime rib for at least 3 hours. 3 long hours. Approximately 1 hour before you want to serve the meal turn the oven back on to 375'. Now you need to watch the meat thermometer - DON'T OPEN THE OVEN DOOR. Remember the end pieces will be more done than the middle pieces so where you place the thermometer is important in a larger cut. Think about how you like your meat and if you want any rarer pieces and then place the thermometer closer to the middle the more well done you want the entire cut. If you want it rarer overall then place the thermometer closer to the ends (between rib 1 & 2) but remember the middle will be more rare than that area. Take the rib out of the oven and let it rest for about 15 minutes. Serve with au ju and horseradish. Enjoy!