Recipe

Roast Prime Rib Recipe

Add Step-by-Step Photos	Rrobby / All my dishes 1 year, 10 months ago 5 lb. bone in small end prime rib that preps in 15 min. Serve with Caesar Salad and Yorkshire Pudding. Prep:15m Cook:50m Servings:8	Rrobby
	fast prep prime rib

Ready to roast

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Ingredients

INGREDIENTS:

5 lb. "bone in" small end standing rib roast

3 cloves fresh garlic, cut in strips

2 t. dry mustard

1 t. Old Bay Seasoning

½ t. allspice

1 t. salt

½ t. pepper

1 t. granulated onion

1 T. parsley flakes

Directions

DIRECTIONS:

Preheat oven or roaster to 200 degrees. Mix all ingredients together. Using a paring knife, make 12 slits in the fat side of your roast. Fill each of these slits about half way with the mixture above and stuff a slice of fresh garlic into the slit. Use any remaining mixture to rub all over the fat side of the roast. Place a rack in an iron skillet and place prepared roast on the rack. Roast at 200 for 50 min. per pound. Start checking internal temp about 4/5's of the way through the cooking time. When an instant read thermometer reads 110 degrees, remove from oven or roaster and let sit at least 30 min. before slicing.

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Comments

pleclare 1 year, 10 months ago said:
This loks great. I do a tenderloin of beef this way. I sear it first and then cook for 1 hour at 200(3-4lb roast). Turns out great every time

sheba 1 year, 10 months ago said:
I've bookmarked this recipe for New Years. Thanks

vickyfrisby 1 year, 10 months ago said:
Are you really a cook! look im only 11 haha i got on the web site the computer is so not clever haha

rosemaryblue 1 year, 10 months ago said:
Great recipe! Thanks very much.

lunasea 1 year, 8 months ago said:
Fantastic - I can't wait to try this with your Yorkshire Pudding recipe. Thanks so much!

redkitchen 1 year, 6 months ago said:
Don't you slice this fairly thin? My hubby is a fan of prime rib...I think I just have never had one done right, so, I gonna give this a try. Should the cut be lean or marbled?

rrobby 1 year, 6 months ago said:
Prime Rib should be sliced about 1/2 inch or even more. Choice cut will be marbled with a large bit of fat at the outside. Slice leftovers very thin for French Dip Sands. (Just had them tonight, yum)

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