Standing Prime Rib Roast with Rosemary

For the Rosemary Seasoning Blend:

1/4 cup sun-dried tomatoes

1 cup rock salt

1/2 cup dried rosemary

1/4 cup dried red chilies

1 tablespoon freshly-ground black pepper

1/2 teaspoon dry mustard

1 teaspoon dried basil

1 teaspoon dried thyme

1 tablespoon garlic, finely minced

1 teaspoon lemon peel

2 teaspoons soy oil (or olive oil)

For the Prime Rib:

1 7-rib prime rib roast (about 15-16 pounds) at room temperature (very important)

2 tablespoons room-temperature unsalted butter (or extra-virgin olive oil)

Prepare seasoning blend in advance: Preheat oven to 350°. In a large bowl blend together all the Rosemary Seasoning Blend ingredients, slowly adding the oil; combine ingredients well. Spread the mixture out evenly on a rimmed cookie sheet; bake 15 minutes at 350°. Remove from the oven and cool to room temperature before rubbing Rosemary Seasoning Blend generously on all sides of the meat before roasting.

For the prime rib: Remove beef from the refrigerator 2-3 hours before cooking and bring to room temperature. Preheat oven to 500°. Pat the room-temperature meat dry with paper towels, then rub the roast on all sides with a generous amount of butter (or olive oil). Coat the meat generously with “Rosemary Seasoning Blend” and place the roast, ribs down or fat side up, in a large, heavy, 2-inch-deep roasting pan.

Roast meat for 20 minutes at 500°. Without opening the oven door, reduce the oven temperature to 325° and continue roasting until meat reaches the internal temperature and degree of doneness desired (about 15 minutes per pound). Baste the meat with pan juices every 30 minutes. After 90 minutes check the internal temperature of the roast with a meat thermometer, keeping in mind that the internal temperature of the beef will increase at about 1° per minute.

Note: When an instant-read meat thermometer inserted into the center of the roast reads 115°, the meat is rare. It is medium-rare at 120°-125°; medium at 130°-135°; medium-well at 140°-145°; and well at 150°-155°; end pieces will be very well-done, which is 160° and up. Internal temperature, not time, is the best test for doneness. When checking the prime rib temperature, insert a meat thermometer so the tip is in thickest part of the beef but is not resting in fat or touching bone. Cook only until the roast reaches an internal temperature of 115° (or your desired temperature).

Remove roast from the oven, cover it loosely with aluminum foil, and rest it at least 20 minutes before carving into ½-inch-thick slices. — Serves 12-14

Prime rib for dinner — what a treat! This Rosemary Seasoning Blend really highlights the already-delicious flavor of the beef, which is served with freshly-grated raw horseradish and warm au jus on the side. Be careful not to overcook the meat — it continues to cook as it rests.