Prime Rib rub olive oil all over it then coat generously w/a blend of coarse ground black pepper & granulated garlic - bake in an open pan [I usually start w/ 400-F for 30 minutes - to sear the outside, then turn it down to 350-F to finish - you don't have to do this] usually allow 20 min per pound - insert meat thermometer & bake to desired doneness For spicy-ness: Add crushed peppers to au jus and/or Serve w/fresh horseradich Sharen Rund Bloechl Lockheed Martin Enterprise Information Systems Sunnyvale Data Center sharen.rund.bloechl@lmco.com Phone: 408-756-5432 [or] Fax: 408-756-0912 srund@svl.ems.lmco.com LMnet: 8-326-5432 Pager: 408-539-5146 web: http://webpager.lmms.lmco.com/perl/mtrocall.cgi [or] Operator Assist: 1-800-725-5079, pin 408-539-5146 > ---------- > From: Firehouse[SMTP:firehouse@kissalive.com] > Reply To: Firehouse > Sent: Tuesday, December 21, 1999 6:39 PM > To: chile-heads > Subject: [CH] Non-Chile: Prime Rib! > > I'm cooking a 20lb cut of Prime Rib for X-mas eve, does anyone have any > good > recipes or helpful hints without making it spicy??? > > Thanks...........Dave >