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Prime Rib Roast Recipe

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This recipe for Prime Rib Roast is from The Dietz 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!
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Prime Rib
Ingredients:  
Ingredients:  
1 11-12 pound Ribeye Roll Lip-On Roast
Seasoning Mixture*
Directions:
Directions:
Heavily coat top and bottom of roast with seasoning mix. Usually best to season outside the pan then place roast in pan. Seasoning in the pan can cause the drippings to be too salty if you're planning to use the drippings for Au Jus or Yorkshire Pudding. Preheat oven to 250º. Place seasoned roast, fat side up, in oven. This is a slow-roast method-it should take about 2 ½-3 hrs to cook an 11-12 lb roast. (Reserve drippings for Yorkshire Pudding). Internal temperature should be 140º for medium-rare. 150º for medium, 160º for medium well. During the last hour of cooking, use your instant read thermometer to check internal temperature. If you want to speed up cooking process turn oven temp up to 350º during the last 15-20 minutes of cooking. Take roast out of oven when the internal temperature is 5-10º below the desired resulting temperature. Allow the roast to rest for 15 minutes prior to carving; the internal temperature will raise 5-10º during this resting period.
 

Prime Rib Seasoning Mix
Ingredients:  
Ingredients:  
1 cup Lawry's Seasoning Salt
1 cup Granulated Garlic
1 cup Granulated Onion
¾ cup Fresh Ground Black Pepper
½ cup Kosher Salt
Directions:
Directions:
Mix all ingredients thoroughly and store in an air-tight container. Make in any amount desired, keeps for a long time and can be used on any beef, port, lamb, or poultry. I always keep a container of this mixture and use it on steaks, hamburgers, roasts, etc.

 

 

 

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