Instructions

1. Trim all but a thin layer of fat from 11 pounds of prime rib. Some fat is required to help baste the rib while it roasts. Combine ½ cup kosher salt, ¼ cup chopped garlic and two teaspoons black pepper.

2. Rub the garlic salt over the entire surface of the prime rib. Place the meat in a roasting pan, bone side down. The bones of the ribs should hold the meat off the bottom of the pan.

3. Preheat the oven to 450 degrees F and roast the prime rib for 30 minutes. Reduce the temperature to 300 degrees F and allow it to cook for 1½ hours longer.

4. Use a meat thermometer to gauge the inner temperature of the prime rib. 115 to 120 degrees F indicate that the rib is rare, 125 to 130 degrees F indicates medium-rare, and 130 to 140 degrees F means the prime rib is medium-well done. Once the prime rib reaches the desired temperature, remove it from the oven.

5. Place the salt crusted prime rib onto a cutting board and cover with aluminum foil. Allow it to sit at room temperature for 20 to 25 minutes to allow the juices to set, and then carve and serve.