STANDING PRIME RIB ROAST Recipe

4-5 herb bundles, made up of one clove of garlic, sprigs of rosemary, sage, thyme and oregano

Additional herbs as follows:
1 tbsp. finely chopped fresh rosemary
1 tbsp. finely chopped fresh sage
1 tbsp. finely chopped fresh thyme
1 tbsp. finely chopped fresh oregano
2 garlic cloves, finely chopped
1 cup flour
1 tsp. salt
1/2 tsp. freshly ground pepper
1 tbsp. paprika
1 four lb. rib roast, trimmed, ribs removed and tied place

1. Preheat oven to 325 F. With sharp knife, insert herb/garlic bundles into fat of roast, placing 4 or 5 holes around backside of fat layer.
2. Rub the roast all over with the finely chopped herbs. Next, combine flour, salt, pepper and paprika and rub this mixture onto the roast.
3. Place roast fat side up in a heavy shallow roasting pan (bones will be on the bottom of the pan.)
4. Roast in oven to desired degree of doneness:
Very rare: 15-17 minutes per lb. or 1250-1300 F on meat thermometer
Medium rare: 18-20 minutes per lb. or 1500 F on meat thermometer
Well done: 22-28 minutes per lb. or 1650 F on meat thermometer