Diva's English Prime Rib

Diva’s Memories of Recipes English Prime Rib
Inspiration:  My dad's grocery store, Alexander's Super Market in Scottsbluff, NE catered dinners and they made the most wonderful Prime Rib.  My favorite was the end pieces with all the seasonings.  He always bagged it up and sent it home with me.  MM MM good. The store is no longer there since Dad past but the memories live on.  The Zemanek's motto was always to befriend everyone in town and put a smile on their faces every single day.  My brother was the meat cutter and would cut this to perfection and would prepare it for anyone who would ask.  Ask your butcher to tie it with a string as well and make slits in the meat by the bone.
Ingredients: 3~7 pound standing rib roast, tied 1/4 cup garlic powder 1 TB pepper 1/4 cup beau monde 1/4 cup worcestershire sauce 1 TB oregano	Instructions: Critical:  roast should be a room temp, leave out a couple hours before you put in the oven. Make a rub with the seasonings and worcestershire sauce and rub on all sides of meat. Preheat oven to 500 degrees F.  Put roast in an open pan fat side up.  Insert thermometer and make sure you don't have it be a bone.  Put in oven and Reduce heat to 375 degrees F.  Bake at temps below.  I only check once about half way thru baking process.  Do not open door again.
Variation: Estimate serving 2 people with 1 Rib To figure out the total cooking time, allow about 13-15 minutes per pound for rare and 15-17 minutes per pound for medium rare. (For example, with a 7 pound roast, you would expect 1 3/4 hours of total cooking time.) Roast in oven until thermometer registers 115°-120°F for rare or 125°-130°F for medium. Once the roast has reached the desired internal temperature, remove it from oven and let rest 20 minutes, covered with aluminum foil, before carving. The roast will continue to cook while it is resting. If you can't find Beau Monde here is a recipe to make it: Almost Beau Monde Seasoning Ingredients 1 tablespoon ground cloves 1 1/4 teaspoons ground cinnamon 1 tablespoon salt 1 tablespoon ground bay leaf 1 tablespoon ground allspice 2 tablespoons ground black pepper 1 teaspoon ground nutmeg 1 teaspoon ground mace 1 teaspoon celery seed 2 tablespoons ground white pepper Directions 1 In a small mixing bowl. Sift together the clove, cinnamon, salt, bay leaf, allspice, pepper, nutmeg, mace, celery seed and white pepper; mix well and store in a tightly closed jar.