Seasoned Prime Rib Roast

Submitted by gary Lange

"A friend gave me this recipe for a perfect rib roast every time."

 

• Ready In: 5hrs
• Ingredients: 5
• Serves: 6

ingredients

• 4 -6 lbs beef rib roast
• 1⁄2 cup olive oil
• 1⁄3 cup minced dried onion
• 1⁄4 cup minced fresh garlic
• seasoning salt

directions

1. Mix oil, onions & garlic together & let sit for one hour.
2. Also let rib roast stand at room temperature for one hour.
3. After sitting for one hour, rub roast well with oil, onion& garlic mix.
4. Again let stand for one hour.
5. Preheat oven to 325°F.
6. Sprinkle roast all over with seasoning salt, then place roast fat side up in roasting pan.
7. Insert a meat thermometer into center of the roast without touching the bone.
8. Roast until thermometer reads 140°F for rare (about 2 to 2 3/4 hours); 155°F for medium rare (2 1/4 to 3 1/4 hours).
9. Tent roast with foil for 15 minutes.
10. Temperature will rise about 5 degrees while tented.
11. Slice to desired thickness & serve.

Reviews

[NorthwestGal]

Very good recipe, gary Lange. My husband likes his prime rib a little more well done that usual, so my cooking time was more like 3 hours and 20 minutes. But it was super delicious and remained quite moist despite the extra cooking time. Made for the Spring 2014 Pick-A-Chef event.

 

[Haneef]

This is so good just made it family loves it! Thanks Gary

 

[Manette]

I used this recipe for Christmas Day this year and it came out WONDERFUL I threw a dash of Chayenne pepper with the seasoning salt for a little kick and it was great.

 

[petrone2]

Great recipe! The cut of meat was nothing special, but it turned out perfect. I followed the directions exactly (was a 5.5 lb roast). The only thing I may change next time is to cook it to 135 degrees and let it heat up to 140 under the tent.

 

[NJ WOMAN]

I made this for Easter dinner and it was fantastic. I added beef stock to the bottom of my roasting pan while cooking to make a nice gravy. Very simple, not overpowering with the onions and garlic. I will be making this again. Thanks Gary!