1， Salt the prime rib roast and let sit at room temp:
Remove the prime rib beef roast from the refrigerator 3 hours before starting to cook it. Sprinkle it with salt all over and let it sit, loosely wrapped in butcher paper. should be brought close to room temperature before they go into the oven to ensure more even cooking.
2, Preheat the oven and season the roast:
Preheat oven to 500°F (or the highest temp your oven reaches, if it's less than 500°F). Pat the prime rib roast dry with paper towels (pre-salting should have made the roast release some moisture), and sprinkle the roast all over with salt and pepper.
3, Place the roast fat-side-up in a roasting pan:
Insert an ovenproof meat thermometer into the thickest part of the roast, making sure that the thermometer isn't touching a bone.
4, Brown the roast at high temperature:
Brown the roast at 500°F (or as high as your oven will go) for 15 minutes.
Lower the oven to 325°F to finish roasting:
5, Reduce the oven temperature to 325°F. To figure out the total cooking time, allow about 11 to 12 minutes per pound for rare and 13 to 15 minutes per pound for medium rare. (The actual cooking time will depend on the shape of the roast)。If the Prime Rib Roast is cooking too quickly at this point, lower the oven temperature to 200°F.
（Check the temperature of the prime rib roast using a meat thermometer an hour before you expect the roast to be done. For example, with a 10 pound roast, you would expect 2 hours of total cooking time for rare (15 minutes at 500° and 1 3/4 hours at 325°).
Prime rib roast is best served rare or medium rare. Roast in the oven until the thermometer registers 115°F for rare or 120° for medium rare, and 130°F for medium.
For a rare roast: 115°F. For medium rare: 120°F. For a medium: 130°F.
6, Rest the prime rib roastroast :
Once the roast has reached the temperature you want, remove it from the oven and place it on a carving board. Cover it with foil and let it rest for 15 to 30 minutes before carving. The internal temperature of the roast will continue to rise while the roast is resting.
没有血味，没有鲜牛或草原的余味，关键是肉质细嫩可口，配上米饭与小酒美味美容也。 下次要像桐儿一样，多进；一次进十几、二十磅，而且放时间更长些。 2. 讲Croaker dream 中国名黄鱼在渤海及东海，现在多吃韩国人的或大陆“进口”的，鬼知道在海上漂了多少天才运到美国，也可能美国加州南部某地产的，一条约0.5 到1磅, Anyway清理干净多加些调味，这道菜很下饭。 下图一为网图，二/三为这里超市买的。
小黄花鱼好吃，大黄花鱼没有小黄花鱼好吃。这是两种不同的鱼。
大黄花鱼也就是1斤-2斤。
小黄花鱼和大黄花鱼是两种不同的鱼，就像是小熊猫和大熊猫是两种不同的动物一样。
太棒了! 阿普哥不仅文艺中年语言天才会几种外语, 更是行动派handy man;我节日期间做了两次Prime Rib Roast， 味道也是好极了：）
第一次做时，吃到一半， 才想起用手机留个影; ) 第一次烤糊了，但里面相当juicy；）
今天烤出来是这样的， 我今天没有拍照：） 等我上桌时，孩子们和LD已经把Prime Rib Roast 分解了
（网络图片）我下次也这样拍了来得瑟：）
1， Salt the prime rib roast and let sit at room temp:
Remove the prime rib beef roast from the refrigerator 3 hours before starting to cook it. Sprinkle it with salt all over and let it sit, loosely wrapped in butcher paper. should be brought close to room temperature before they go into the oven to ensure more even cooking.
2, Preheat the oven and season the roast:
Preheat oven to 500°F (or the highest temp your oven reaches, if it's less than 500°F). Pat the prime rib roast dry with paper towels (pre-salting should have made the roast release some moisture), and sprinkle the roast all over with salt and pepper.
3, Place the roast fat-side-up in a roasting pan:
Insert an ovenproof meat thermometer into the thickest part of the roast, making sure that the thermometer isn't touching a bone.
4, Brown the roast at high temperature:
Brown the roast at 500°F (or as high as your oven will go) for 15 minutes.
Lower the oven to 325°F to finish roasting:
5, Reduce the oven temperature to 325°F. To figure out the total cooking time, allow about 11 to 12 minutes per pound for rare and 13 to 15 minutes per pound for medium rare. (The actual cooking time will depend on the shape of the roast)。If the Prime Rib Roast is cooking too quickly at this point, lower the oven temperature to 200°F.
（Check the temperature of the prime rib roast using a meat thermometer an hour before you expect the roast to be done. For example, with a 10 pound roast, you would expect 2 hours of total cooking time for rare (15 minutes at 500° and 1 3/4 hours at 325°).
Prime rib roast is best served rare or medium rare. Roast in the oven until the thermometer registers 115°F for rare or 120° for medium rare, and 130°F for medium.
For a rare roast: 115°F.
For medium rare: 120°F.
For a medium: 130°F.
6, Rest the prime rib roastroast :
Once the roast has reached the temperature you want, remove it from the oven and place it on a carving board. Cover it with foil and let it rest for 15 to 30 minutes before carving. The internal temperature of the roast will continue to rise while the roast is resting.
7, Slice the roast:
8, Make the gravy (我没有用 gravy，直接吃原汁原味的）
Yummy， Yummy：）