Prep 20 mins
Cook 2 mins
Blackie's House of Beef has been a part of the Washington restaurant scene for decades, and this prime rib recipe is one of their popular choices. Source: Great Chef's of the East
- 6 lbs standing rib roast (with the fat cap left on. Ask your butcher to leave it on)
- 1 quart beef stock (good quality brand or homemade)
- 1⁄2 cup pickling spices
- 1⁄2 tablespoon cracked black pepper
- 1⁄2 tablespoon garlic powder
- 1⁄2 tablespoon kosher salt
- 1 yellow onion, thinly sliced
- Preheat oven to 450-degrees Fahrenheit.
- Pull back the fat cap from the roast and brush the meat all over with some of the stock.
- Coat the meat all over with half of the pickling spice and rub it inches.
- Combine the black pepper and garlic powder with the salt, then divide this mixture in half and sprinkle half of it over the meat.
- Leave the onions in whole rings and layer them over the meat.
- Return the fat cap to its original place.
- Tie the roast back together with kitchen twine at 2-inch intervals.
- Place the meat in a large, deep roasting pan, making sure that fat cap is facing up. Pour the remaining stock into the pan.
- Season the outside of the meat with the remaining pickling spice and remaining spice-salt mixture.
- Roast for 20-25 minutes (at 450-degrees Fahrenheit). Reduce oven temperature to 350 degrees F and roast for an additional 1 hour 15 minutes - 1 1/2 hours or until a meat thermometer reads 130-degrees F for rare or 140-degrees F for medium-rare or longer if you prefer, but be careful not to over-cook so it won't be over-done and dry. (The best way to acquire perfect results is by using a reliable meat thermometer).
- Remove the meat from the oven and let sit in a warm place for 20 minutes before slicing (this will help the beef retain its juices, therefore resulting in juicy/moist meat. If it is sliced right away, the juices are released prematurely).
- Slice the roast, discarding the fat cap, and serve.