COOKING PRIME RIB

Place meat in shallow roasting pan – uncovered

Turn oven on 325 degrees

Roast rare: 12-13 min per pound (8 lb = 104 min OR 1 hr 44 min)

Add the Mirepoix during the last 44 min

Take out of oven at:

RARE: 120 degrees

MEDIUM RARE: 125-130 degrees

let set for 25-30 min (meat will raise another 5-10 degrees while setting)

THE MIREPOIX

For 8 lbs of prime rib:

6 cloves garlic (crushed)

1 teaspoon salt

1 teaspoon pepper

1 teaspoon herb leaves (tarragon, rosemary, thyme, etc)

1/2 cup onions (finely chopped)

1/2 cup carrots (finely chopped)

1/2 cup celery (finely chopped)

Sauté in butter until just starts to soften, then add wine or broth and boil briefly