Prime Rib

Monday we celebrated my Dad's 88th birthday. I hosted the family at my house and prepared the big 7 rib roast I'd had cut from the last beef slaughtering. I roasted it in the AGA for 3 1/2 hours and served it medium well. It was a perfect piece of meat with a thick layer of fat on the outside but very finely marbled meat. The flavor was wonderful, one of the best rib roasts I'd ever eaten. The fine marbling is a hall mark of the Limousin breed of cattle. Still, the meat was tender and flavorful.