standing rib roast.

needed
1. first cut prime rib loin bone in.
2.canola oil(olive oil will do but not extra virgin)
3. spice rub(2 tablespoons montreal seasoning, 1 tablespoon italian seasoning((basil,oregano,thyme, rosemary), 1 teaspoon cumin, 1 teaspoon red pepper flake, 1 teaspoon garlic salt, 1 teaspoon onion salt, 1 teaspoon mustard powder, 1 teaspoon whitepepper. mix spices together.

4. thermometer(one with and internal meat probe and outside the oven display.
5. roasting pan with rack.
6. large tupperware container(large enough to fit the loin)with several air holes drilled in.



get the loin alteast 3-4 days before you plan on cooking. place it in the fridge in the tupper ware pan and let age for 3-4 days.

the day of cooking allow the loin to sit out and come to room temp, before cooking. preheat the oven to 250 with the roasting pan and rack in the oven.

keep the ribs on the loin along with the fat cap. lightly coat the loin with the oil. hand rub the spice rub on the loin, including the sides and bottom of the loin.

when the oven has reached 250 place the loin in the roasting pan. place oven safe probe in the loin and put loin in the oven.

cook loin until the internal temp of the loin in the dead center of the loin is 118-120 degrees. remove the loin from the oven and place on a platter and wrap with foil. keep the pan in the oven and turn the temp up to 500. when the oven reaches 500 unwrap the loin and place in the roasting pan in the oven for 8-10 mins. this will crust the loin.

remove from the loin from the oven and place on a platter cover with foil until ready to serve. remove fat cap and then remove the rib bones. what you should have is a perfectly cooked mid rare prime rib.