Roast Beef Perfection

Roast Beef Perfection
~*~Sandy~*~

1 Standing Rib Roast, any size

Start at 3:00 pm. Preheat oven to 375°. Place roast in oven and cook for 1 hour.

Turn oven off. Keep oven door closed!

45 minutes before serving, turn the oven to 300°. Internal temperature should be about 130º to 135º for medium rare.

This roast beef will be juicy, medium-rare and perfect every time.

Sandy's Note: the temperatures given are for sea level. Increase each temperature by 25º for high altitude cooking. Smaller roasts might need less time, use a meat thermometer to be sure.

Sandy's Note: This recipe is very vague, but quite foolproof. Starting at 3:00 pm, expect to eat by about 6:00 pm. Remove the roast from the refrigerator at least an hour before cooking. This is a key point, because you don't want the roast to be ice cold when it goes in the oven.
Marina's Note: before putting in oven, season with salt and pepper.
Horseradish Sauce
Bon Appetit
OP Marina

  3/4    cup      sour cream                        
  1/4    cup      prepared horseradish              
  3    tablespoon      chives; chopped
  2    teaspoon      fresh lemon juice     
Whisk all ingredients to blend in small bowl. Season to taste with salt and pepper.  Can be made 2 days ahead. Cover and chill.  Serve with prime rib. Makes about 1 cup.