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Taste of the West
Recipes for those who relish great food with a Western rendition.
by Cathy Orr
 Prime Rib Roast
9 pound standing prime rib roast (about 7 ribs)
Butcher instructions for preparing roast:
- Remove feather bones, and trim excess fat, reserving ¼ inch strips of fat.
- With rib-side down, cover meat with thick-sliced, ranch-style bacon.
- Score pieces of beef fat by running it several times through tenderizer.
- Cover bacon with scored fat, and secure onto prime rib with butcher’s string.
Allow meat to stand at room temp for about 1 hour before cooking. Rub with salt and pepper. Place meat on rack in 14-inch deep Dutch oven, rib side down, fat side up. Insert meat thermometer.
Hang on next to lowest hook over medium fire, and roast for 30 minutes until juices begin to sizzle and steam. Lower the temperature by raising to the middle hook, and slow roast to desired degree of doneness—125F. For rare.
Remove roast from oven. Place on tray and allow to stand 10 minutes before slicing.
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