Lawry's Prime Rib Roast
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From the original Lawry's The Prime Rib on La Cienaga Blvd. in Beverly Hills. An elegant way to serve your prime rib roast. I'll also post the horseradish recipe. Adjust cooking time for amount of meat.
- Ready In:
- 1hr 50mins
- 1 (4 lb) standing rib roast (4-rib)
- Lawry's Seasoned Salt
- 1 (5 lb) bag rock salt
- Sprinkle fatty cap of roast with seasoned salt to your taste.
- In heavy roasting pan, spread rock salt evenly over bottom; place wire roasting rack on top of salt.
- Place the roast on rack, fatty side up. Make sure no salt actually touches the beef.
- Insert meat thermometer in thickest part of meat, making sure it does not touch a bone.
- Roast in preheated 350 degrees F. oven until thermometer registers 130 degrees F. for rare, 140 degrees F. for medium or approximately 20 to 25 minutes per pound.
- Remove from oven and let stand 20 minutes before carving.
- Using a sharp carving knife, slice meat across the grain for serving.
- Discard rock salt.
- Serve with Lawry's Whipped Cream Horseradish.
MY PRIVATE NOTES
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My Father was a 4 Star Chef and a master baker for Van de Kamp Bakeries. I grew up knowing the Lawrys and my Father exchanged recipes with them all the time. This was his and now my favorite. It is the only Prime Rib recipe I use. It is always perfect. From time to time I have tried some other recipes but have always regretted that I didn't use this one. Well, enough typing, I have to get the roast in the oven. BTW, The originial Lawry's Restaurant was the Tam O'Shanter on Los Feliz Blvd in Los Angeles. The oldest continuously operating restaurant in LA. The Beverly Hills location came later.Reply