Prime rib roast with or without bone 4-5 bones.
Preheat oven to 550°F degrees.
Let sit at room temp for 1 ½ to two hours
Make a rub of salt, pepper and truffle salt and apply to meat liberally all over. Place meat in a shallow roasting pan fat side up.
Rub soft butter on both ends to seal in the juices.
Roast at 550°F at 5 minutes per pound for RARE, or 6 minutes per pound for MEDIUM and 7 minutes per pound for WELL DONE.
Turn off oven at the end of cooking time and DO NOT OPEN OVEN DOOR FOR TWO HOURS.
At the end of the 2 hours, remove meat from oven to slice; it comes out perfect every time.
Leftover Prime rib
If you want to reheat just to get the chill of you can lay iceberg lettuce leaves over the top in a single layer and microwave for about 45 seconds. Remove lettuce (which keeps it moist).
A favorite leftover dish is to add the roasted bones and chopped prime rib meat into a pot of simmering thick red sauce.
Add a ½ cup good quality red wine and simmer for one hour.
Pour over egg pappardelle and top with grated Pecorino Romano. The perfect dish to curl up with on a cool night by the fire pit
