Season roast day before as per instructions .
Have your meat cutter remove the rib plate and fat cap, if there is
one - and keep them.
Hand rub Executive Chef Seasoning generously into your roast, on all
sides and ends. Place the rib plate in the pan, the roast on top of
the rib plate, and the fat cap on top of the roast; hold the fat cap
in place with toothpicks (if there is no fat cap don't worry about it).
Cover and refrigerate overnight.
ROASTING: Pre heat oven to 350 degrees. It will take about 3 ½ hours
for a full prime rib. Less time for a smaller one.
Use a meat thermometer and remove the roast at 120 degrees for a rare
center. Most meat thermometers will say 140 degrees is rare, Don't you
140 degrees is well done. (NOTE - the temp will increase another 10
degrees just sitting on the on the cutting board after removed from
Allow roast to rest 15 minutes before carving.
Au Jus is the most important part, this is where most of the flavor
comes from. This must be made at least 3 hours before using; any left
over can be kept refrigerated for at least 6 weeks and is great for
French Dip sandwiches.
Always stir before using or dividing into separate containers because
pepper does not dissolve and will settle to the bottom.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (136g)|
|Recipe Makes: 8|
|Calories from Fat: 1 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 3177.5mg||110 %|
|Potassium 136.4mg||4 %|
|Total Carbohydrate 3.7g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 3.2g|
|Protein 6.2g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 37
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