1) Have your butcher cut the bones from the roast and tie them back on. This makes it much easier to slice the beef later.
2) Heat the oven to 300-325 degrees.
3) Place the roast in a shallow roasting pan and season it to taste with the spices.
4) Go heavier on the garlic salt than the Season-All.
5) Insert a meat thermometer in the top side, or fatty side, of the roast away from any bones.
6) Place the roast, rack end down and fat side up, in the pan. No need to use a roasting rack, as prime rib has its own rack built in!
7) Place the roast in the oven and cook it 18-20 minutes to the pound for rare. (The end cuts will be medium, if there is anyone who wants the beef more done.)
8) When the roast is ready, the meat thermometer should register 140 degrees. Be sure to watch it closely when the thermometer starts to climb, as it cooks rapidly after that.
9) Allow the roast to stand at least 15 minutes before carving. It will actually continue to cook a little after removal from the oven.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 20|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 155.1mg||5 %|
|Potassium 1.3mg||0 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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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.
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