I couldn’t resist. Prime rib, when done properly, is my all – time fav. So as 2011 comes to a close, I thought I’d share a simple, almost foolproof recipe for my favorite holiday roast. Yeah I know, what possibly could some tired, old investigator know about prime rib, or cooking for that matter. At the expense of appearing to boast, let me tell you I am one darn good cook. To prove it I will periodically drop one of my killer recipes on you. Try one or two and then you can decide who is the best cook’n investigator you know. Here goes:

Gene's Killer Prime Rib

Select any well marbled prime rib roast with three bones or more. Have your butcher separate the roast for the rib bones and reattach with butcher’s string for cooking. Season generously with salt, pepper and a little rosemary. Top with some chopped garlic if you like, but expect it to burn at the high temperatures used in this recipe.

Cook roast rib side down in uncovered roasting pan for 20 minutes at 500 F. Then reduce temperature to 325 F and cook for 17 minutes per pound. DO NOT OPEN OVEN to inspect, baste or toy with the roast.

Using a high-quality electronic meat thermometer (inserted into the roast prior to roasting) cook till the internal temperature reaches 135 F (for medium rare, a beautiful pink but done). Watch thermometer closely as it approaches 125 F, for the internal temperature will rise quickly and if not careful, soar past 135 F. Should that occur you will have overcooked your $65 (or more) roast.

Remove from oven and let rest for 20 minutes loosely covered with foil. Internal temp will increase to 145 F and then slowly begin to decline. The inside of the roast will still be piping hot even after falling to as low as 125 F.

In the meantime, make gravy with drippings using cold water and corn starch in the original roasting pan upon the stovetop. Slice to desired thickness on warm plates! Best served with mashed potatoes and one or more of your favorite vegetables.

 Enjoy and Happy New Year!