Take out a 1/2 cookie sheet or a brownie pan. Place in it a small roasting rach to elevate meat. Wash the meat lightly to remove loose fat and bone bits. Pat dry. Cover the entire prime rib with your favorite dry rub ingredients. Wrap the meat completely covered in cheese cloth and set on rack in fridge. After 4 days replace the cheese cloth. Sooner if it is really messy/bloody. Try not to knock off the rub.
After the 7th day, unwrap and remove any odd colored meat or fat that has become smelly or discolored in a bad way. This is normal when curing. Now you are ready to cook it.
Cook time varies but generally cook a 2 Rib Prime@ 500 F (Preheated) then leaving oven door closed turn off the heat. Let it stay there for the next 2 hours (or 250 for 2 hours). At that time check internal Temp. It should be around 125-130F. Let Stand for 20-30 minutes after it comes out of the oven. Gravy can be made with a rue from the drippings. Also excellent with Yorkshire pudding.
On the pan I roast it on, I load the bottom with small Yukon potatos, smaill onions, peeled and quartered carrots & parsnips, celery, and Brussel Sprouts.
Make sure you rub the seasoning in real well. Do not cinch the cheese cloth, wrapping firm is fine.
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