Foolproof Standing Rib Roast

This past holiday season Pete and I hosted our first Christmas dinner. We made our first prime rib. We did a lot of research online before picking out this Paula Deen recipe. We didn't want to mass it up because the cut of the meat was so expensive. Everything turned out perfectly. One thing we learned from reading the reviews of this recipe is no matter how big the cut of the meat we should still follow the cooking directions. We don't need to adjust the cooking time to the weight of the meat. 

Ingredients:

1 (10-pound) standing rib roast

1 tablespoon House Seasoning, recipe follows

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Directions:

1. Allow roast to stand at room temperature for at least 1 hour.

2. Preheat the oven to 375 degree F. Rub roast with House Seasoning; place roast on a rack in the pan with the rib side down and the fatty side up. 

3. Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 3 hours. About 30 to 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast. Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve.