Ingredients
3 rib prime rib roast(about 7-9lbs.)
Salt and pepper
Preparation
Dry age in refrigerator 5-7 days. Take out of refrigerator at least 4 hrs. prior to cooking. Our test cooking had the beef at an internal temp. of 45 after 4 hrs. Rub with evoo and s&p and sear on high heat on egg for about 15 minutes. Then place in a 225 degree oven with no fan until 120 degrees internal temp. is achieved(about 20 min. per pound)…check often with an instant read thermometer. Remove from oven and temp. may rise to 127..it easily held temp. for 1-1/2 hrs. Rest at least 30 min. serve with au jus, horseradish sauce and cranberry sauce.
