A classic roast for those special occasions.
Traditional
Prime Rib
- 1 (8 to 10 pounds) boneless
beef ribeye roast, fat cover trimmed to 1/8-inch thick
1/4 cup black pepper
2 tablespoons white pepper
2 tablespoons salt
1 1/2 teaspoons ground thyme
1 1/2 teaspoons garlic powder
1 teaspoon onion powder
- Preheat oven to 350°F.
- In a small bowl, combine
all spices. Rub evenly over surfaces of roast.
- Place rack in shallow
roasting pan. Insert meat thermometer so bulb is centered in
thickest part, not resting in fat. Do not add water or cover.
- Roast in 350°F oven
approximately 18 to 22 minutes per pound for medium-rare to medium
doneness. Remove roast when meat thermometer registers 140°F
for medium-rare or 155°F for medium. (Temperature will continue
to rise to 145°F for medium-rare and 160°F for medium.)
- When thermometer indicates
that roast has reached desired doneness, remove the roast from
the oven, tent with foil and allow to rest for 15 minutes before
carving.
Makes 16 servings.
Tip: Be sure to use a meat thermometer to avoid overcooking.
Tip: You can use the same recipe for a bone-in beef rib
roast.
Recipe provided courtesy of Texas Beef Council
and Beef It's Whats For Dinner.
