Traditional prime rib

16 Servings

Ingredients

Quantity Ingredient
1 8-10 lb. Beef Rib Eye Roast (boneless), -OR-
1 Bone-in Beef Rib Roast fat trimmed to 1/8\" thick
¼ cup Black pepper
2 tablespoons White pepper
2 tablespoons Salt
1½ teaspoon Ground thyme
1½ teaspoon Garlic powder
1 teaspoon Onion powder

Directions

RUB

Combine rub ingredients. Rub evenly over surfaces 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 (see chart below.) Let stand tented with foil for 15 min. before carving. Roast temperature will rise 5-10 degrees while standing. Serves 16-20.

Beef Rib Roast 8-10 lb. in 325 degree oven, remove when meat temperature reaches: 135 degrees F (med-rare) 19-21 minutes per lb., 150 degrees F (medium) 23-25 minutes per lb.

Beef Rib Eye Roast 8-10 lb. in 350 degree oven, remove when meat temperature reaches: 135 degrees F (med-rare) 13-15 minutes per lb., 150 degrees F (medium) 16-18 minutes per lb.

* COOKFDN brings you this recipe with permission from: * Texas Beef Council --

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