Prime Rib

My mom is the world's best chef. She learned to cook at the Culinary Institute of North English. Her first teacher was another of the world's great chefs, her own mom! Mom developed an art of using very simple ingredients to make masterpieces that defy description. When I was a little boy, she allowed us to choose our birthday meal--I always chose fried chicken until the year that I learned about her PRIME RIB!

I only get to see mom and dad about every other year for my birthday now but I still get Prime Rib when we're together. When mom isn't here to make it for me, I do it myself; but I follow her recipe exactly! Thanks, mom!

PRIME RIB A LA DARLENE

5-6 lb. standing rib roast(I have used less expensive roasts—be sure it has some marbling)
2 TBLS. ground black pepper
1/2 tsp. cardamom (ground)

Sauce:
1 cup soy sauce
1/2cup vinegar
1/2 tsp. garlic powder
1 tsp. paprika

Preheat oven to 350º

Combine pepper and cardamon,rub on roast. 

Place on rack in shallow baking pan. Roast until done to your liking(about18-20 minutes per pound for medium rare). Remove from oven and pour combined sauce ingredients over roast;cover to keep warm. One half hour later (just before serving time) add 1/2 to 1 cup hot water,depending on amount of sauce needed. Be sure to scrape all the brown stuff from the pan-that's the flavor!

Cut roast in serving slices and drizzle with sauce. Reheat sauce to simmering while roast is being carved.
Serves 6-8