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12 servings
suggest servings
| 12 | pounds | prime rib roast | at room temperature |
| 1 | x | salt and black pepper | to taste |
Preheat oven to 425 degrees.
Season roast with salt and pepper.
In a roasting pan place roast, fat side up, so that ribs of roast act as rack.
Roast for 30 minutes and reduce heat to 350 degrees.
Continue to roast for 2 hours more or until meat thermometer registers desired doneness.
Transfer to platter and let rest, covered, for 20 minutes.
For the pan sauce: 2 cups beef stock or canned broth Sprig of thyme or 1/2 teaspoon dried Worcestershire sauce, to taste Salt and freshly ground pepper, to taste Skim off fat from pan drippings and add stock and thyme.
Bring to a boil and simmer 10 minutes.
Season with Worcestershire and salt and pepper to taste.
Transfer to a sauceboat.
| % Daily Value* | |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Total Carbohydrate 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | |
| Protein 0.0g | 0% |
| Vitamin A | 0% | Vitamin C | 0% | |
| Calcium | 0% | Iron | 0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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