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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Prime Rib Roast Recipe

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This recipe for Prime Rib Roast is from Jeannie's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Marinate for Prime Rib Roast (8-10 lb.):
4 oz. soy sauce
1 c. Burgundy wine
1 tsp. garlic salt
1 tsp Lawry's seasoning salt
1 tsp. Creole season
1 t. cracked black pepper
2T. Worcestershire
1 c. water
2 t. hot sauce
Best to leave meat out on counter long enough to get it to room temperature (about 2 hours).
Directions:
Directions:
Trim excess fat, but leave thin layer all around.
Rub/sprinkle all sides of meat with Lawry's Season Salt, garlic powder, onion powder, pepper. Put in tight fitting dish and pour marinate in to soak for at least 20 minutes, no more than an hour. Place the roast (ribs down or fat side up) in a heavy stainless-steel or other metal pan, one that’s at least 3 inches deep. The rib bones are a natural rack. Preheat oven to 450 degrees. Cook for 15 minutes and reduce heat to 325 degrees. Every half hour or so baste with marinate. Insert meat thermometer so tip is in thickest part of beef, not resting in fat or touching bone. Cook until reaches an internal temperature of 120°F. Remove from oven, cover with aluminum foil, and let sit approximately 15 to 20 minutes. It will continue to cook as it sets. The temperature will rise to 125 to 130° F internal temperature (medium rare) at 15 to 20 minutes.
Personal Notes:
Personal Notes:
To make sure the meat is cooked evenly, let the roast stand at room temperature, covered loosely, for about 2 hours. If you don’t, it will take longer to cook your roast. Also, your roast won’t cook evenly, and you’ll end up with well-done slices on the end and raw meat in the center.

 

 

 

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