Serves 6 with leftovers
|1||tablespoon chili powder|
|1||tablespoon ground black pepper|
|7-pound bone-in prime rib roast|
1. Set the oven at 275 degrees. Have on hand a metal rack and 2 rimmed baking sheets. Set the rack inside one of the baking sheets.
2. In a bowl, mix together salt, paprika, chili powder, and black pepper. With a paring knife, lightly score the fat on the meat. Spread the spice mixture over fat cap.
3. Place rib roast, fat side up, on the metal rack. Roast for 2½ to 3 hours or until a meat thermometer inserted in the thickest part of the meat registers 120 degrees for rare (for medium done meat, continue cooking to 135 degrees). Remove the meat from the oven, and rest in a warm place for 20 minutes.
|6||medium tomatoes, cut in halves or wedges|
|1||tablespoon chopped fresh oregano|
|2||cloves garlic, finely chopped|
|2||tablespoons olive oil|
|Salt and pepper, to taste|
1. Set the oven at 425 degrees.
2. In a bowl, toss tomatoes, oregano, garlic, olive oil, salt, and pepper. Spread them on the other baking sheet.
3. Return the prime rib to the oven for 12 minutes or until browned. Roast tomatoes for 20 minutes. Reserve 1 cup of the tomatoes and ⅓ of the prime rib (3 cups chopped meat) for the tacos.
4. Slice remaining meat and serve with roast tomatoes.
Karoline Boehm Goodnick