Prime Rib Roast(Served At The Annual Centurion Dinner) - cooking recipe

Ingredients

Beef prime rib roast (3 to 4 ribs or boneless), about 5 lb.
Salt and lemon pepper to taste
1 or 2 cloves of garlic (optional)
1 c. red wine, stock or water

Preparation

Bring the meat to room temperature by removing it from the refrigerator at least an hour before cooking, preferably two. Preheat oven to 450\u00b0.
Place meat, bone side down, in a large roasting pan.
Season with salt and pepper.
If you like garlic, peel cloves and cut into tiny slivers.
Use a small, sharp knife to poke small holes in the meat and insert garlic.
Place roast in oven and cook 15 minutes undisturbed.
Turn heat down to 350\u00b0 and roast 1 hour.
Check in several places with an instant-read meat thermometer.
When no spot checks in at under 125\u00b0, the meat is rare.
Cook for another 5 or 10 minutes if you like it more done, then check again, but in no case let the temperature go above 155\u00b0.