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BEEF RIB ROAST (PRIME RIB) 8 to 9 lb. beef rib roast Morton Nature's Seasons (seasoning blend) Sprinkle seasoning blend on roast and rub into surface of roast. Place roast, fat side up, on rack in open roasting pan. Insert meat thermometer so bulb is centered in the thickest part but not resting in fat or bone. Do not add water. Do not cover. Roast in 325 degrees (slow) oven to desired degree of doneness. Allow 23 to 25 minutes per pound for rare; 27 to 30 minutes for medium and 32 to 35 minutes for well done. Remove roast when meat thermometer registers 135 degrees for rare; 155 degrees for medium and 165 degrees for well done. Allow roast to stand before carving. Roast continues to rise about 5 degrees in temperature to reach 140 degrees for rare; 160 degrees for medium and 170 degrees for well done. Then carve. Serves approximately 9 to 10, depending on size of slices. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!