Traditional Prime Rib

READY IN: 2hrs 20mins
SERVES: 16-20
UNITS: US

INGREDIENTS

Nutrition
  • 8 -10
    lbs boneless beef rib eye roast or 8 -10 lbs bone-in beef rib roast, fat trimmed to 1/8-inch thick
  • Rub
  • 14
  • 2
    tablespoons white pepper
  • 2
    tablespoons salt
  • 1 12
    teaspoons ground thyme
  • 1 12
    teaspoons garlic powder
  • 1
    teaspoon onion powder
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DIRECTIONS

  • Combine rub ingredients; rub evenly over surface of rib roast.
  • Place roast in preheated oven, fat side up, on rack in shallow roasting pan. DO NOT COVER OR ADD WATER.
  • Insert meat thermometer in thickest part of roast, not touching bone or fat.
  • Remove roast from oven when thermometer reaches desired doneness.
  • Let stand tented with foil for 15 minutes before carving.
  • Roast temperature will rise 5-10 degrees while standing.
  • Cooking Info: Beef Rib Roast 8-10 lbs. in 325 degree oven, remove when meat temperature reaches: 135 degrees (med-rare) 19-21 minutes per lb.; 150 degrees (medium) 23-25 minutes per lb.
  • Beef Rib Eye Roast 8-10 lb. in 350 degree oven, remove when meat temperature reaches: 135 degrees (med-rare) 13-15 minutes per lb.; 150 degrees (medium) 16-18 minutes per lb.
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