Recipe by vosmom2
This makes the best prime rib for even the toughest critics. My husband raises beef cattle so he loves good prime rib and he says this is the best he's ever had--anywhere--even at a restaurant. We like it so much that sometimes I season a regular roast this way but then slow cook it so it stays tender. The amount of seasonings here is for a roast that is around 5-7 lbs.
Top Review by NorthwestGal
Wow, this produced such a flavorful beef roast. The smell wafting through our house while it was roasting was a sure sign we all were going to like it, too. I used a beef shoulder roast (it was all the store had), and it was fantastic. I can't wait to try this with a nice, juicy beef rib roast. The combination of spices used for the rub is positively fantastic. Thanks vosmom2.
- prime rib roast (figure approx. 1/2 lb. per person)
- 2 tablespoons Worcestershire sauce
- 1 1⁄2 tablespoons salt
- 1 teaspoon pepper
- 1⁄2 teaspoon white pepper
- 1 1⁄2 teaspoons garlic powder
- 1 1⁄2 teaspoons crushed thyme
Directions See How It's Made
- Let the prime rib roast stand at room temperature for about an hour.
- Mix the salt, pepper, white pepper, garlic powder and crushed thyme together in a small bowl.
- Poke holes in the roast at 1 inches intervals with a fork.
- Rub top and sides of roast with the 2 T. of Worcestershire sauce.
- Rub the powdered seasonings all over the top and sides of roast.
- Place fat side up in pan. Don't cover and don't add water/liquid.
- Preheat oven to 500 degrees then turn down to 350 when you put the roast in (this will sear the outside).
- The actual roasting time will depend on the size roast that you have.
- Roast for 18-22 minutes per pound for medium rare. Let stand 30-40 minutes until internal temperature reaches 140 degrees before cutting.
- 140 degrees is rare, 150 degrees is medium, 170 degrees is well done.