• 10 lbs. standing prime rib roast, loin end, tied

Preheat oven to 325°F. Heat a large roasting pan over two burners at medium-high heat. Place roast in hot pan and cook 6-8 minutes until browned on all sides. Remove roast from pan. Set wire rack in pan, then set roast on rack. Season generously with salt and pepper to taste. Place roast on lower rack of oven and roast about 2-1/2 hours, or until a meat thermometer registers 130°F. Let stand 20 minutes before slicing.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 292, fat 24.0g, 75% calories from fat, cholesterol 69mg, protein 17.7g, carbohydrates 0.0g, fiber 0.0g, sugar 0.0g, sodium 57mg, diet points 8.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.0, Lean meat: 2.5, Fat: 3.4, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Cabernet Sauvignon, Zinfandel, or Burgundy.