We have had several recipes over the year for prime rib and this is our favorite. It is too simple for words and you will hear
nothing but rants and raves from everyone you serve it to. Nothing beats a prime rib for any special occasion but remember to treat your family to this - just because you love them!!!
The slow-cooking method here yields an incredibly juicy, succulent rib roast
Preheat oven to 550° F. In a small bowl, combine the salt with the black pepper, Worcestershire, paprika and garlic powder.
Rub the mixture all over the roast, especially into the top layer of fat. Set the roast on a rack in a roasting pan, fat side up,
and transfer to the center of the oven. Reduce the oven temperature to 325° and roast for 1 hour and 15 minutes, or until an
instant-read thermometer inserted in the center of the roast registers 115°. Transfer the roast to a carving board, cover
loosely with foil and let stand for 30 minutes, or until the thermometer registers 125° for medium rare. Carve the roast and serve.
Ingredients
Directions
The slow-cooking method here yields an incredibly juicy, succulent rib roast
Preheat oven to 550° F. In a small bowl, combine the salt with the black pepper, Worcestershire, paprika and garlic powder.
Rub the mixture all over the roast, especially into the top layer of fat. Set the roast on a rack in a roasting pan, fat side up,
and transfer to the center of the oven. Reduce the oven temperature to 325° and roast for 1 hour and 15 minutes, or until an
instant-read thermometer inserted in the center of the roast registers 115°. Transfer the roast to a carving board, cover
loosely with foil and let stand for 30 minutes, or until the thermometer registers 125° for medium rare. Carve the roast and serve.