LAWRY'S THE PRIME RIB PRIME RIB ROAST

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Lawry's Prime Rib Roast
as served at Lawry's The Prime Rib restaurant, Beverly Hills and Chicago Source: LAWRY'S Website

1 (4 rib) standing rib roast
Lawry's Seasoned Salt
1 bag (5 lb.) rock salt.

Sprinkle fatty cap of roast with Lawry's Seasoned Salt. Spread rock salt evenly over bottom of heavy roasting pan; place wire roasting rack on top of salt. Place the roast on the rack, fatty side up. Make sure no salt actually touches the beef. Insert meat thermometer in thickest part of meat, making sure it does not touch a bone.

Roast in preheated 350 degree F oven until thermometer registers 130 degrees F for rare, 140 degrees F for medium, or approximately 20 to 25 minutes per pound.

Remove from oven and let stand 20 minutes before carving. Using a sharp carving knife, slice meat across the grain for serving. Discard rock salt.

Makes 6 to 8 servings.

Note: If desired, use an instant read thermometer and insert to test internal temperature periodically; do not leave this type of thermometer in roast.