Serves: 9
The weight of this roast does not matter, as long as it is between 4 and 7 ribs long. Rub the Worcestershire, garlic, paprika, and pepper over the outside of the entire roast (bone side, too). Dust with flour, then set meat on roasting rack inside a roasting pan.
Bake in a preheated 500° oven for 5 minutes for each pound (you must know the exact weight of the roast) if you want rare meat, 5 1/2 minutes per pound for a more medium to well-done roast. After this roasting period, turn the oven off, but don't you dare open the oven door! If fact, the oven door must not be opened for exactly 2 hours. Now, open it up, place the meat on a warmed platter, and carve away.
Oh, this is so good, especially if you have chosen a Certified Angus Beef roast.
This Gabby's No-Peek Prime Ribber recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.
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