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

Traditional Prime Rib Recipe

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This recipe for Traditional Prime Rib, by , is from The Sadler Family Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Connie Pillsbury
Added: Tuesday, November 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
8-10 lb. boneless beef ribeye roast,
boneless or racked.
Fat cover trimmed to 1/8 inch thick ( your butcher will do this for you)
1/4 cup black pepper
2 Tablespoons white pepper
2 Tablespoons salt
1 1/2 teaspoons ground thyme
1 1/2 teaspoons garlic powder
1 teaspoon onion powder

Directions:
Directions:
Preheat oven to 350 F. In a small bowl, combine all spices. Rub evenly over surfaces of roast.
Place rack in shallow roasting pan. Insert meat thermometer so bulb is centered in thickest part, not resting in fat. Do no add water or cover.
Roast in 350 F oven approximately 18-22 minutes per pound for medium-rare to medium doneness. Remove roast when meat thermometer registers 140 F for medium-rare or 155 F for medium. (Temperature will continue to rise to 145 F for medium-rare and 160 F for medium.)
When thermometer indicates that roast has reached desired doneness, remove the roast from the oven, tent and foil and allow to rest for 15 minutes before carving.

Number Of Servings:
Number Of Servings:
10-16
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Great for special family gatherings or holidays!

 

 

 

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